CELERIAC, SPELT & SAGE SOUP
It's no secret I love my vegetables. And although I try not to have favourites, the truth is, I do have one. This recipe is my ode to the celeriac, my most favourite of all the vegetables. It's a beautiful bowl of food.
Ingredients
- olive oil
- 2 onions finely chopped
- 500 g celeriac peeled & chopped into small chunks
- 6 sprigs rosemary leaves only & finely chopped
- 100 g spelt
- 1.5 L vegetable stock
- 3 handfuls cavolo nero or kale roughly chopped
- 100 g plant-based bacon bits
- 20 sage leaves
- salt & freshly ground black pepper
- to serve: plant-based crème fraîche
Instructions
-
Heat a good glug of olive oil in a large pot set over a medium heat. One hot, fry the onion for 8-10 minutes, stirring regularly, until soft and translucent. Add the celeriac and a good pinch of salt and continue to fry for a further 12-15 minutes, until softened and turning slightly golden.
-
Add the chopped rosemary and fry for a further minute or so, to release its fragrance. Stir through the spelt, vegetable stock and a pinch of salt, then bring the pan to boil. Reduce the heat to low and gently simmer the soup for 35-40 minutes, stirring regularly, until the stock has reduced and both the celeriac and spelt are tender. Add the cavolo nero or kale and stir for a minute or so, to wilt. Taste and adjust the seasoning, if needed.
-
Heat another glug of olive oil in a frying pan over a medium-high heat. Once hot, add the bacon bits and fry, stirring frequently, for 2-3 minutes, until darkly golden and crisp. Add the sage leaves and continue to fry for a further minute or so, until the sage is crispy too.
-
To serve, ladle the soup between bowls and top with a dollop of crème fraîche and a sprinkling of the crispy bacon and sage. Finish with a drizzle of olive oil and a good crack of black pepper.