Season: autumn, winter
Ingredients Serves 4
1 medium celeriac
150 g clean and boiled chestnuts
1 small leek
1 shallot
1 potato
1 carrot
1 teaspoon of Indian Masala Tea Virya®
2 teaspoons of grated fresh ginger
700 ml vegetable stock
Salt rock to taste
Extra virgin olive oil or ghee (clarified butter)
Method
Cut the leeks and shallots finely and let them simmer in a pan with a little water. Add the carrot, potato, diced celeriac and broth. Cook with Indian Masala Tea Virya® and the grated ginger. Add the cooked chestnuts to order and whisk well. Adjust salt and season with oil or ghee. Serve hot.
If desired, the soup can be served with toasted bread croutons baked in the oven
