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Ingredients
  • 1 tablespoon vegan butter omit and sauté using broth for oil-free
  • 2 shallots diced
  • 1 large leek chopped
  • 1 large carrot peeled & chopped
  • 1 large celery rib diced
  • 1 pound yellow potatoes peeled & cubed (approx. 2 large)
  • 500 grams shelled roasted chestnuts ready to eat (reserve a couple for a garnish if desired)
  • 6 cups low sodium vegetable broth
  • 2 bay leaves
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground ginger
  • salt + pepper to taste
  • subheading: Optional Garnishes:
  • shelled roasted chestnuts chopped
  • chives
  • cashew cream
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