Recipe: Cream of Celeriac and Kale Soup

Author: @the_littlest_chickpea Hamama Friends Group

Prep Time: 15 Minutes

Cook Time: 30 Minutes

Makes: 4-6 Servings

“This recipe was developed using celeriac, a vegetable I had never used before! I added an apple for a slight sweetness and steamed kale for that bright green color. The black lava salt, crispy beans, and Hamama sprouts were also nice additions for those striking color contrasts!” - Stephanie

• Olive oil
• 1 small celeriac, peeled and medium diced
• 1 green apple, cored and small diced
• 2 small leeks, rinsed well
• 2 celery stalks, sliced
• 2 cloves garlic, sliced
• ¼ tsp caraway seeds
• ¼ tsp crushed red pepper
• 1 small head of kale, destemmed and steamed
• 5 cups veggie broth
• 1 tbsp stone ground mustard
• 1 tbsp apple cider vinegar
• Handful of kale microgreens

1. Sweat the celeriac, apple, leeks, celery, garlic, caraway, crushed pepper, and a couple pinches of salt in 2 tbsp olive oil over low heat for 25 minutes. Sweating this long will allow the veggies to soften and a lot of flavor to develop, so don’t skimp on this part!
2. While the veggies are sweating, remove the kale from the stems and steam until soft. Steaming allows the kale to keep its bright green color.
3. Once the veggies are done, add them to a high speed blender with 2 cups of the broth and blend until smooth. Add the remaining broth, the kale, and the mustard, and blend again until smooth (you might need to do this in two batches depending on the size of your blender). Add the soup back to the pot, stir in the apple cider vinegar, and heat through. Taste for seasoning, and add salt if needed. Top with crispy beans, black lava salt, and your favorite Hamama microgreens.