Great when you’re tired and crumpy
A real winter soup with celeriac and kale. Kale (and all other dark green vegetables) are great if you are low in energy, crumpy or have (sweet) cravings. They are rich in minerals, including iron. Also nice for women during their period when they lose blood and thereby iron!
This recipe is from Your 50 Days of Green Happiness winter book. We have made this book to give you a handbook and useful tools to get you off to a healthy start with a plant-based lifestyle. We explain which vitamins you should pay attention to, how you calculate your personal energy needs and adjust recipes accordingly. And we have 50 complete daily menus for you including shopping lists!
- 1 celeriac (500 g)
- 20 ml tamari (or soy sauce)
- 1 tsp paprika powder
- 1 tsp garlic powder
- 1 tsp liquid smoke or liquid amino (optional)
- 1 liter water
- 2 cubes vegetable stock
- 1 zucchini
- 300 g kale
- 2 tsp dried thyme
- Pepper to taste
1. Preheat the oven to 200 degrees.
2. Peel the celeriac. Cut a third of the celeriac into thin slices with a peeler. Marinate in tamari, paprika, garlic powder and liquid smoke. The latter really gives that bacon-like taste, but is not necessary. Let marinate for about 20 minutes.
3. Spread the celeriac slices on a baking sheet covered with baking paper. Roast in the oven for 10 minutes until golden brown and slightly crispy.
4. Cut two thirds of the celeriac into small cubes. Put this in a large pan together with the water and the stock cubes. Bring to the boil and cook for about 15 minutes.
5. Cut the zucchini into small cubes. Add zucchini and kale to the celeriac after 10 minutes, cook for another 5 minutes.
6. Allow the soup to cool down and then puree with a hand blender or in the blender. Season with thyme and freshly ground black pepper. Divide the soup into three portions and sprinkle the celeriac bacon over it.