Delicious seasonal kale and celeriac soup recipe with rosemary, sage and bay leaves. A low calorie option perfect for serving with a chunky loaf or topping with some toasted chickpeas for additional protein.
NUTRITIONAL INFORMATION
Each serving of this recipe contains 100 calories, 4g of protein and 5.5g of fibre. One serving contains your full recommended daily amount of vitamin K and over 80% of your daily vitamin C and just under 20% of your daily B6. You’ll also get 2.8mg of iron per serving.
HOW TO STORE, KEEP AND REHEAT
Store in an airtight container and keep refrigerated for 4-5 days. To reheat, add to a saucepan on low medium heat and bring to a simmer for 5-7 minutes until warmed through, stir often, do not allow to boil. Alternatively, reheat in the microwave for 4-5 minutes, stirring halfway.
INGREDIENT CHOICES AND SUBSTITUTIONS
Umami stock isn’t the easiest to find, if you’re struggling to get your hands on some, try using French onion or mushroom instead – you want something with more depth than plain vegetable stock. Fresh herbs are ideal, but they can be subbed for dried if you’re in a pinch. If you’re opting for dried, you want approximately 2 tsp of each.
KALE CELERIAC SOUP RECIPE
Warming winter soup recipe loaded with seasonal herbs and vegetables.
This recipe is gluten free, dairy free, soy free, nut free and vegan friendly.
Kale Celeriac Soup Recipe
Warming winter soup recipe loaded with seasonal herbs and vegetables.
Course Soup
Cuisine British
Keyword Celeriac Soup
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 4
Calories 100 kcal
Ingredients
- ½ tbsp olive oil
- 1 celeriac cubed
- 120 g kale
- 20 g fresh rosemary
- 20 g fresh thyme
- 4 cloves garlic
- 600 ml umami stock
- 2 bay leaves
Instructions
- In a large pot gently heat about ½ tbsp of olive oil, add chopped onion and celeriac and sauté for about 5 minutes, add garlic and fresh herbs and cook for 2 more minutes. Add your stock, bring to a boil then reduce to a simmer, add the bay leaves and leave to simmer for about 20 minutes until the celeriac is soft. Remove the bay leaves prior to adding the kale. Tear the kale leaves from the hard stems, wash well and add to the pot. Cook for couple more minutes until just wilted. Ideally you want to keep that vibrant green colour.
- Take off the heat and carefully blend until smooth. Season with sea salt and freshly ground black pepper.
- Serve and enjoy!
