Velouté Chestnut Soup – Wild Souls

Ingredients

• For the crumble:
• 50 g Almond butter
• 2 tbsp olive oil
• ½ tsp dry thyme
• ½ tsp dry oregano
• 180 g oat flakes
• 20 g raw sunflower seeds
• 20 g raw pumpkin seeds
• ½ tsp salt
• freshly ground pepper
• For the soup:
• 1 large white onion, coarsely chopped
• 1 leek, sliced
• 1 medium carrot, sliced
• 3 medium potatoes, cut into medium cubes
• 400 g chestnuts, boiled and cleaned
• 1 clove of garlic, grated
• ¼ tsp nutmeg, freshly grated
• 1 liter of hot vegetable stock or water
• 1 bay leaf
• 45 g Almond butter
• olive oil
• salt & freshly ground pepper