Celeriac-White Bean Soup with Roasted Garlic and Kale

Another hearty soup relying on winter staples. If you decide to roast garlic in order to make this dish, be sure to do a few heads at once. The leftovers will keep for a good while in the fridge and you can add them to other dishes.

1-2 Tbsp butter
2-3 fat leeks, sliced
1 1/2 lbs celeriac, peeled and diced
Chicken or vegetable stock
1 head roasted garlic, cloves peeled
1 1/2 cups cooked white beans
2 cups chopped kale
1-2 tsp lemon juice
Salt and pepper to taste

Melt the butter in a soup pot. Add the leeks and saute for 3-4 minutes. Add the celeriac and enough water or stock to cover it. Bring to a boil, then reduce heat and simmer until the celeriac is soft, 10-15 minutes.

Once the celeriac is quite soft, add the roasted garlic and beans to the pot. Puree with an immersion blender (or in batches in a regular blender). Once the celeriac and bean mixture is pureed, add the kale. Simmer for another 5-10 minutes. Stir in lemon juice and salt and pepper to taste.

Serves 4-6.