(30 minutes makes 4-6 servings)

1 15 oz can or jar of peeled and pre-roasted organic chestnuts OR about 8 oz dried chestnuts (peeled and found in the bulk section of most health food stores)
3 cups organic vegetable or chicken broth or stock
3/4 cup nut or rice milk, unsweetened
2 medium shallots, peeled and chopped
1 tablespoon coconut oil
1/4 cup pecans, coarsely chopped
3 leeks, coarse green stalks discarded, and the white ends sliced into coin sized rounds
1/4 teaspoon ground thyme or the leaves of a few thyme sprigs (3 or 4)
1/4 teaspoon ground cardamom
A pinch of nutmeg
Sea salt and freshly ground pepper to taste

If you are using dried chestnuts, put them in a medium pot over low heat with 3 cups of water and cook, covered, for
30-45 minutes or until tender. Save the cooking liquid to use in the soup. In a large pot over medium-low heat cook the leeks and shallots in the coconut oil, stirring often until they are tender and browned, about 10 minutes. Add the chestnuts (either from the jar or the recently cooked ones) and the broth or stock. Bring to a boil and then reduce heat to low and simmer, covered, stirring every so often for about 20 minutes, then add the nut or rice milk, pecans,
cardamom, nutmeg and thyme. Remove from heat, allowing to cool a bit and either puree in batches in a blender or food processor or my preferred method is with a hand-held immersion blender right in the pot.  Season the entire soup with salt in the pot after it’s smooth.  Serve warm, garnishing with a dash of freshly ground pepper in each bowl.