Creamy Celeriac Soup with sautéed kale and roasted seeds

I’ve been craving celeriac for so long—especially celeriac soup—so this week, I was excited to bring back an old favorite: creamy celeriac soup with sautéed kale and roasted seeds. So simple, so good.

Ingredients:

• 1 celeriac, peeled and chopped

• 1 fennel bulb, sliced

• 1/5 can coconut milk

• Broth (vegetable or bone) – enough to cover the veggies

• Salt & pepper, to taste

• Kale (I used dino kale)

• Seeds (pumpkin, sunflower, or sesame – roasted for extra crunch)

How to make it:

1. Sauté the fennel in a little oil until soft.

2. Add the celeriac, coconut milk, and broth. Simmer until the celeriac is tender.

3. Blend until smooth, then season with salt and pepper.

4. Sauté the kale separately until slightly crispy.

5. Toast the seeds in a dry pan until fragrant.

6. Serve the soup topped with sautéed kale and roasted seeds for extra texture and flavor.

So simple, creamy, and deeply satisfying.