- 1 onion
- 1 carrot
- 1 garlic clove
- A handful of rosemary, leaves only
- 1 celeriac
- 1 vegetable stock cube
- 100g kale
- 2 tbsp olive oil
- Sea salt
- Freshly ground pepper
- 800ml boiling water
Prep: 15 mins | Cook: 25 mins
1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Ladle the soup into deep bowls and top with the crispy kale. Finish with a good crack of pepper and serve