Himalayan salt

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 [...]

Posted in: autumn, gluten-free, lunch-box, savoury, soups, vegetables, winter

Tagged as: black pepper, celeriac, celery root, chestnuts, extra virgin olive oil, hazelnut oil, Himalayan salt, oat milk, parsley

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