Name: Creamy celeriac and chestnut soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Cuisine: En
Ingredients: 100 g dried and peeled chestnuts, soaked in filtered water for 20 minutes; 1 medium celeriac, peeled and cut into pieces; whole sea salt; 6 tablespoons extra virgin olive oil; Himalayan salt, just enough to taste; 400 ml filtered water (you can use all or part of the leftover cooking water you used to steam the celeriac); 400 ml plain and unsweetened oat milk; freshly ground black pepper, just enough to taste; hazelnut oil, to taste; fresh parsley leaves, to taste

100 g dried and peeled chestnuts, soaked in filtered water for 20 minutes

1 medium celeriac, peeled and cut into pieces

whole sea salt

6 tablespoons extra virgin olive oil

Himalayan salt, just enough to taste

400 ml filtered water (you can use all or part of the leftover cooking water you used to steam the celeriac)

400 ml plain and unsweetened oat milk

freshly ground black pepper, just enough to taste

hazelnut oil, to taste

fresh parsley leaves, to taste