Peel the onion and finely chop it. Scrub the carrot
and chop into small pieces. Peel the garlic clove
and crush or finely grate it. Pick the rosemary
leaves and finely chop them. Scoop half the
rosemary into a small bowl and set aside for later.
Peel the celeriac and chop it into small pieces.
Pour 1 tbsp oil into a pan and slide in the chopped
onion, garlic, carrot and half of the rosemary.
Sprinkle in a pinch of salt and pepper and cook for
2-3 mins, stirring occasionally, till slightly softened.
Stir in the chopped celeriac and crumble in the
stock cube. Pour over 800ml boiling water and
give the pan a stir to dissolve the stock. Bring to
the boil, then reduce to a simmer for 20 mins,
till the celeriac is tender.
While the soup is cooking, strip the kale leaves
from their thick stalks. Discard the stalks and very
finely shred the leaves. Pour 1 tbsp oil into a large
frying pan and bring to a high heat. When the
pan is hot, add the kale along with the reserved
rosemary and a pinch of salt and pepper. Fry for
5 mins, stirring frequently, till the kale is crisp. Tip
onto some kitchen paper and set aside to drain.
When the soup is cooked, use a stick blender to
whiz till smooth. No stick blender? Ladle the soup
into a blender and blitz, in batches if necessary.
Have a taste of the soup and add more salt and
pepper if necessary.
When the soup is cooked, use a stick blender to whiz till smooth. No stick blender? Simply transfer the soup to a food processor and blend (in batches if necessary). Have a taste of the soup and add more salt and pepper if necessary.
Ladle the soup into deep bowls and top with
the crispy kale. Finish with a good crack of
pepper and serve