This is a delicious celebration of autumn, while squeezing four different plant foods into one meal to provide a variety of fibre for your gut bacteria to enjoy. A feast for you and them!
Serves 4:
1 large leek, sliced
1 large celeriac, peeled and cut into cubes (approx. 750g)
75g cooked chestnuts
1L stock
1 large knob of butter
A small handful of sage
Salt and pepper to taste
Melt the butter in a large saucepan and add the sliced leeks. Fry until soft. Add all the other ingredients, bring to the boil and simmer for 20-30 minutes, until the celeriac is soft. Transfer to a blender and whizz until smooth. Season to taste.
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