Served hot or chilled, this is both healthy and tasty. Add some chili powder if you like a more powerful flavour.
Servings: 4 to 6
2 tbsp butter
3 cups peeled and diced celeriac, about 1 lb
1/2 cup diced Yukon Gold potato
1/2 cup diced onion
3 cups chicken stock
3 cups baby kale
1/4 tsp white wine vinegar
1/4 cup yogurt
Salt and vinegar kettle chips
Heat butter in a saucepan. Add celeriac, potato and onion and cook until onions begin to soften, about 4 to 5 minutes.
Add stock and bring to boil. Reduce heat to a simmer and cook until vegetables are tender, about 10 to 15 minutes. Stir in kale and cook until wilted, about 1 to 2 minutes.
Blend soup in a blender or with a stick blender until almost smooth. Blend in vinegar and season to taste with salt and pepper. Divide among 4 bowls and garnish with a swirl of yogurt and chips.