2 shallots, or one onion, finely chopped
1 small leek, chopped
2 sticks celery, sliced
1 tsp caraway seeds
2 cloves garlic, finely chopped
1 small celeriac (about 500g), peeled and cut into 1 cm cubes
300g potatoes, peeled and cut into 1cm cubes
1 tin white beans (Butter Beans or Cannellini) drained
2 Bay leaves
1 litre vegetable stock
Salt, pepper and lemon juice to taste
In a large saucepan heat 1 tbsp of vegetable oil (and a knob of butter if you like) and gently cook the onions for 10 minutes, stirring often, so that they soften but don’t colour. Add the leeks, celery, caraway and garlic and stir fry for 5 minutes, adding a little water if the vegetables catch. Add the cubed celeriac and potato and stir well. Add the bay leaves and stock and bring to the boil. Simmer the soup for 30-40 minutes or until the vegetables are all soft. Allow to cool, remove the bay leaves and then puree until smooth with a hand blender or food processor (skip this step if you want a chunky soup).
Taste and season with salt, pepper and lemon juice.
A big handful (about 150g) of any type of kale
4 slices of stale bread (ideally sourdough or similar) chopped into 1 cm cubes
1/2 tsp chilli flakes (optional)
A small stalk of rosemary or thyme
The zest of a small lemon (use the juice in the soup if needed)
A pinch of any spices you like; smoked paprika, mustard seeds, Moroccan or Indian spice blends
A handful of parsley, chopped
While the soup is cooking..
Pre-heat the oven to (180c/ gas mark 6)
Tear the leaves off the kale stalks and roughly tear the leaves into bite sized pieces.
In a large metal roasting tin (the bigger the better) scatter the bread, garlic, chilli, lemon zest, rosemary and add a generous drizzle of olive oil. Place in the oven and roast until the bread starts to get crispy, which should take about 10 minutes. Take the pan from the oven and add the kale. Mix well and season with salt and pepper and any spices you fancy. Return the tin to the oven for another ten minutes, stir, and then cook until the kale is crispy. Taste and add the chopped parsley and salt and pepper to taste.
Serve in a bowl at the table with the Celeriac Soup. These croutons are also great for salads so save any leftover croutons.