Christmas is around the corner (here, and everywhere else), and of course, holidays are a time of indulgence – and often that means gorging on lots of less-than-healthy foods. Balance is important, and it’s okay to have some of your favorites around the holiday season, of course, but wouldn’t it be awesome to eat a few lovely Christmas meals without feeling stuffed and heavy afterwards? Without all the grease and meat and sugar?

Over the past few years, I’ve been developing a Christmas menu that fits into the way I eat – that is, according to the Clean Eating concept. Typical German Christmas foods tend to be really rich, and I didn’t want to lose that entirely: I wanted to create dishes that are luxurious and warming, and yet light. You should feel good inside and out during the holiday season, too!

Anyway, today I’m sharing my first course: a beautiful Creamy Chestnut Soup with Pears!

The main course consists of three parts: Braised Red Cabbage with Apple (Rotkohl), Bread Dumplings (Serviettenknödel), and Mushroom Ragout (Mushroom Geschnetzeltes). We finish things off with a beautiful Baked Apple Parfait – one of my absolute favorite Christmas desserts!

The best thing about my Clean Eating German Christmas Menu (besides how good it is) is that many things are easy to make, so you won’t have to spend your entire Christmas Eve hanging around the kitchen. For example, the Chestnut Soup can be made with 200 g of vacuum-packed cooked chestnuts instead of fresh chestnuts, which speeds things up substantially. Or you can simply roast the chestnuts 1–2 days in advance and keep them sealed in an airtight container in the fridge. You can also make the soup in advance (minus the sour cream and thyme) and freeze it. Just defrost a few hours before serving, reheat, add fresh sour cream and thyme – ready!

The pear in this soup can also be replaced by apple, or omitted completely – but I highly recommend including it, since it really gives things a festive touch! :-)

To make vegan, simply swap out or omit the sour cream.

Creamy Chestnut Soup with Pears

Rezept drucken
Rezept drucken
Prep Time 20 minutes
Cook Time 20 minutes
Passive Time
  • 300 g fresh chestnuts
  • 2 high-starch potatoes small
  • 1 onion
  • 1 leek
  • 1/2 soft cooking pear e.g. Bartlett
  • 2 tbsp olive oil*
  • 750 ml vegetable stock
  • 150 g sour cream
  • salt*
  • white pepper*
  • 4 sprigs fresh thyme
  1. Preheat oven to 200°C (top and bottom heat). Cut an X into the underside of each chestnut. Place chestnuts X-side-up on a baking tray lined with baking paper and bake in preheated oven (middle rack) for about 20 minutes.
  2. Meanwhile, peel and dice potatoes and onion. Wash leek and cut white part into rings. Wash, core, and chop pear.
  3. Remove chestnuts from the oven. Let cool, then peel.
  4. Heat olive oil in a pot and fry onion for 1–2 minutes until translucent. Add potatoes, chestnuts, leek, and pear and deglaze with vegetable stock. Simmer for about 20 minutes, stirring occasionally.
  5. Add salt and pepper to taste and purée with sour cream. Divide soup into four bowls and garnish with sour cream and thyme.

Swap out the fresh chestnuts for 200 g of vacuum-packed cooked chestnuts.

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Check out all the recipes from my Clean Eating German Christmas Menu here:


Stay tuned, since I’ll be posting the rest of the recipes in the coming days!

Have you guys planned out your Christmas Eve dinners yet?

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