Instructions: 1. Fry the chopped carrot, leek and celery in the vegetable oil until they start to colour, then stir in all the spices. Allow the spices to cook for a few seconds then add the water and passata. Stir well. Add the chestnuts, bring to the boil and cook until soft, for around 20 minutes.

2. Add the milk and lemon juice and season to taste. Puree. Return to the pan, heat and then serve.

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