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.