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

Makes 2-4 servings.

Directions

Boil the chestnuts in filtered, slightly salted water until very tender (it will take no less than 30 minutes), then rinse them under cold running water and rub off any dark skins. In the meantime, place the celeriac bits in a steamer fitted over a saucepan, add enough water to reach the bottom of the steamer and sprinkle with some salt. Bring to a boil then reduce the heat and steam just until tender (it will take about 15 minutes). Remove the celeriac from the heat and transfer it in the bowl of a food processor, add the chestnuts, olive oil, Himalayan salt, water and oat milk and process until very smooth. Add some more water or milk if you like a runnier soup (using milk only will make the texture a bit richer). Reheat the soup if necessary, then stir it into serving bowls, sprinkle some black pepper and hazelnut oil over it and garnish with the parsley leaves.

This soup provides the perfect meal: it’s tasty, slightly sweet, warm, soothing, and smooth. It’s easy to make, leaves you fulfilled, and requires very few ingredients. Here I use oat milk for its mild, sweet taste, and add some dried chestnuts to make this dish a little bit different.

Makes 4 servings.

Ingredients

4 leeks

5 tablespoons extra virgin olive oil

1 pinch whole sea salt

1 liter oat milk

2 handfuls dried chestnuts

filtered or mineral water (to cook the chestnuts)

Directions

Cook the dried chestnuts in boiling water for aboout 20-25 minutes, or until soft. Drain and set aside. Trim the leeks, wash them well and slice them. Heat the olive oil in a large saucepan over medium heat, add the leeks and salt and sauté for about 5 minutes. Add the oat milk, cover and cook over low heat for about 20-25 minutes, until the leeks are tender. Remove from the heat, transfer into a food processor and blend until smooth. Use more oat milk for a looser texture. Reheat if needed and serve immediately with some olive oil and crumbled chestnuts on top.