Tom Hunt is an award-winning chef, food educator, writer, climate change activist and author. This recipe was first published in his book Eating for Pleasure, People & Planet. https://www.tomsfeast.com
This soup is the farm in a bowl. Adapt the ingredients to use what you have, what’s in season and what’s in your veg box.
Serves 4
2 tbsp ghee or olive oil, plus extra to serve
1 celeriac, trimmed, cleaned, diced – skin left on
3 carrots, roughly chopped – skin left on
1 onion, very roughly chopped
4-6 cloves garlic, peeled
3 sprigs thyme
Sea salt and pepper, to taste
Pinch of dulce seaweed, optional
100-150g kale, stalks finely chopped, leaves roughly chopped
1 can white beans, including the aquafaba
Method
Heat a thick based pan over a medium heat with the fat. Add the onion and whole cloves of garlic. Cook for a few minutes then stir in the celeriac and carrot. Sauce for a few more minutes. Season with plenty of sea salt and freshly cracked black pepper and optional dulce seaweed flakes. Cover with water and bring to a simmer. Add the kale and white beans including their liquor. Once tender serve topped with optional crumbled goat’s cheese and extra ghee or olive oil. Enjoy!
