Chestnuts (peeled) (cooked)
Celtic sea salt
Peel the celeriac and cut into cubes. Dice the pumpkin.
Heat the coconut oil in a soup pan and fry the onions over low heat until soft and fragrant.
Add garlic, pumpkin and celeriac and fry for a few minutes while stirring.
Pour the stock into the pan and also add rosemary and chestnuts. Bring to the boil.
Cook the soup over a low heat for 10 minutes and then puree using a hand blender.
Season with salt and pepper.
Eat Simple, Delicious and Nutritious Meals at home and start to feel great.
Lunch, Side dish, Appetizer
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