Peel the onion and finely chop it. Scrub the carrot and chop it into small pieces. 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. Fill and boil your kettle.

Pour 1 tbsp olive oil into a pan and add the onion, carrot and rosemary. Season with a pinch of salt and pepper and cook for 2-3 mins, stirring occasionally, till slightly softened.

Add the celeriac and crumble in the stock cube. Pour in 800ml boiling water and stir. Bring to the boil, then reduce to a simmer and cook for 20 mins, till the celeriac is tender.

While the soup is cooking, strip the kale leaves off their cores. Discard the cores and finely shred the leaves. Pour 1 tbsp olive oil into a large frying pan and warm to a high heat. When the pan is hot, add the kale and the reserved rosemary with a pinch of salt and pepper. Fry for 5 mins, stirring frequently, till the kale is crisp. Tip onto a plate lined with kitchen paper and set aside to drain.

When the soup is cooked, use a stick blender to whizz till smooth. No stick blender? Ladle the soup into a blender and blitz, in batches if necessary. Taste the soup and add more salt or pepper if you think it needs it.

Ladle the soup into bowls and top with the crispy kale. Drizzle each bowl with 1 tsp garlic oil and finish with a crack of black pepper to serve.