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Celeriac and kale soup.

Danielle Matar/The Globe and Mail

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.

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