Recipe of the Week: Celery Root, Carrot, and Kale Soup (via Verses from my Kitchen)

Whether or not people want to admit it, it’s fairly safe to say that there are always a few vegetables you see at farmers market and have no idea 1) what they are and 2) what to make with them. Celeriac, aka celery root, is a common IWFM product people pass by from sheer unfamiliarity. Why does this mystery vegetable deserve a chance? It’s low in calories and contains a great source of Vitamin K, antioxidants, iron and calcium. This recipe, courtesy of Verses from my Kitchen, is sure to spark your love for this knobby root vegetable. 

Celery Root, Carrot, and Kale Soup

  • 1 medium celery root, peeled and diced
  • 4 carrots, peeled and diced
  • 2 garlic cloves, chopped
  • 2 cups kale, roughly chopped
  • 1 leek, thinly sliced
  • 1 celery, thinly sliced
  • 2 bay leaves
  • 6 cups vegetable stock
  • sea salt & fresh ground pepper
  • 1/4 cup tubed pasta
  • 2 tbsp. chopped flat leaf parsley
  • 4 slices baguette, cut on the bias
  • 2 tsp. unsalted butter
  • garlic clove, cut in half
  • Parmesan cheese, grated
  1. Heat oil in a stockpot over medium-high heat and add the celery root, carrots and garlic. Cook until golden, about 10 minutes. Stir in the leek, celery and kale and cook for another minute. Pour in the stock and add the bay leaves and season well. Bring to a boil and reduce heat and simmer for 15 minutes, or until the vegetables have softened.
  2. Boil salted water and add in the pasta and cook according to the directions, roughly 8 minutes.
  3. Meanwhile, heat the oven to 425F degrees. Butter the baguette slices and place in the oven until golden brown, roughly 5 minutes.
  4. Discard the bay leaves and and stir in the  pasta and parsley. Ladle the soup into a bowl and top with a baguette slice and some grated Parmesan.


Share on facebook
Share on twitter
Share on pinterest
Share on linkedin