Creamy Potato, Carrot & Celery Soup with Garlic Chilli Oil and Kale Chips
This comforting soup was inspired by this weeks farm share. It included so many local goodness, potatoes, carrots, celery, onions and kale to name a few. This soup gets its creaminess from so many nutritious vegetables and a great way to get your family to eat their veggies. The infused oil of garlic and chillies really gives this soup a flavour boost. Topping it with kale chips is a healthy alternative to bred croutons for a crunch.
4 large white or yellow potatoes, peeled and quartered
1 large carrot, scrubbed and cut into 1/2 inch rounds
3 celery stalks, cut into 1 inch pieces
1/4 celery leaves, chopped
1 medium white onion, peeled and quartered
6 cups water
1 tsp salt , additional to taste
1 cup vegetable stock + additional as required
1 tsp fresh ground pepper
1 bunch kale, rinsed, dried leafy parts teared off from stem
1 garlic clove, crushed
2 tbsp extra-virgin olive oil
1/3 cup extra-virgin olive oil
4 garlic whole cloves, smashed
1/4 tsp dried red chillies
To make soup, in a large pot, bring water to boil and season with 1 tsp of salt. Add vegetables, reduce heat and bring to a simmer for about 12-15 minutes until vegetables have softened.
To make kale chips, preheat oven to 425F. Line a large baking sheet with parchment paper. Toss kale with olive oil and garlic and spread evenly on baking sheet. Bake for 7-9 minutes, turning half way through cooking time. Remove from heat and sprinkle with a little salt.
To make oil, add oil, garlic and chillies in a small sauce pan, heat over medium heat. Once oil starts to sizzle, turn heat off and remove from burner. Set aside to infuse.
To make soup, add vegetable stock to vegetables in cooking water and puree until creamy. Season with pepper and more salt if needed. Heat over medium heat until soup is hot.
Serve topped with kale chips and a drive of garlic and chilli oil.
SERVINGS 6 -8 | PREP & COOK TIME 1 hour.