This delicious comforting soup from Galicia is perfect for autumnal days. This simple soup has a rich creamy texture from the chestnuts, creating a warming dish. Easy to make and delicious served with crusty bread! This soup like many traditional dishes does not have a fixed recipe and can vary by region. You can amend this recipe easily to suit your taste – for a vegetarian alternative just substitute chorizo for a tablespoon of choricero pepper paste – or why not get creative and try adding mushrooms, chickpeas or sprinkling some Caviaroli chilli pearls on top!

Serves 4
4 tbsp extra-virgin olive oil
1 large onion, diced
1 medium carrot, diced
1 celery stick, thinly sliced
120g mild cooking chorizo, cut into 1cm cubes (optional)
2 garlic cloves, thinly sliced
1 tsp ground cumin
1 tsp thyme oil
2 small dried red chillies, crushed
2 tomatoes, fresh or tinned, roughly chopped
500g cooked peeled chestnuts (fresh or vacuum-packed), roughly chopped
20 saffron threads, infused in 3-4 tbsp boiling water
1L water
Sea salt and black pepper
Sweet smoked paprika flakes to sprinkle



1. In a saucepan heat the oil over a medium heat. Add the onion, carrot, celery, chorizo and a pinch of salt and fry for around 20 minutes, stirring occasionally, until everything caramelises and browns.

2. Next add the garlic, cumin, thyme oil and crushed chilli and cook for 1 more minute, then add the tomato followed by the chestnuts 2 minutes later.

3. Stir the contents liberally, then add the water and the saffron-infused water and simmer for around 10 minutes. Remove from the heat and mash by hand (with a potato masher) until almost smooth but still retaining a little bit of texture.

4. Season with salt, pepper and sweet smoked paprika flakes and serve with crusty bread.