Recipes

Ingredients

• 1 celeriac
• 2 red onions
• 1 sweet potato
• 3 stalks thyme
• 3 Bay leaves
• 1 liter water
• 1 cube of bouillon 
• ground pepper
• 100 g walnuts
• 1 tbsp coconut oil

Preparation

1. Peel the onions and chop in pieces.
2. Heat up a pan and sauté the onions. 
3. Rinse thyme and add leaves to onions. 
4. Cook for 3 minutes and turn down fire.
5. Rinse sweet potato and celeriac. Cut in slices, take of the skin of celeriac. Add to soup pan. 
6. Combine water, Bay leaves, pepper and bouillon. Let get to shimmer and cook for 30 minutes on low fire. 
7. Take out the Bay leaves and add onions and thyme. 
8. Blend until smooth. Use blender or food processor.
9. Serve with 25 g of walnuts per person.
10. Add slices of a 2-egg omelet to increase protein. 

Eat mindfully and enjoy!

Lunch Dinner