I love celeriac, and feel like it deserves more attention in the veg world (maybe it gets overlooked because it’s a bit funny looking). So here it is in all its glory – in a cockle-warming soup with apple and kale.
Ingredients:
- Olive oil
- 1 onion, peeled and roughly chopped
- 2 cloves of garlic, peeled and crushed
- 1 celeriac, peeled and roughly chopped into small chunks
- 1 apple, roughly chopped
- A good couple of handfuls of kale, stalks removed and roughly chopped. You could also use cavalo nero or any greens you fancy!
- 1 litre of vegetable stock
- Sprinkling of chilli flakes
- Sea salt and black pepper
Method:
Heat a large saucepan on a low-medium heat with a glug of olive oil. Add the onion, garlic, celeriac, apple and kale stalks to the pan. Add the chilli flakes, salt and pepper. Put the lid on, and cook for around 10 minutes, stirring occasionally, until the veg is tender.
Add the kale leaves and cook for a further 2-3 minutes with the lid on, until the leaves are bright green and softened.
Add the veg and stock to a heat-proof blender and blitz until smooth, or use a handheld blitzer in the pan. If you like it thick, use less stock, and if you like it more runny, add more water. Season to taste.
Enjoy!
