This yummy vegan soup is hearty with a delicious balance of sweet and savory. You can keep it vegan by topping it with a cashew cream, or indulge in your dairy cravings by topping it with sour cream.
Place your parsnips and apples on a cookie sheet and roast them for about 20-30 minutes in a 400F oven.
You can absolutely roast your own chestnuts, or you can buy a vacuum sealed package of steamed chestnuts at your local grocery store. Combine the chestnuts, the roasted parsnips and apples, and the rest of the ingredients in a medium sized pot. Warm the mixture and puree for a velvety smooth texture. You can use an immersion stick, or your blender to get the job done.
Ladle hot soup into individual bowls, and garnish with chopped nuts, sage and cashew cream or sour cream. Serve some hot, crusty sourdough to accompany this rich soup.