I love pureed soups! They are endlessly versatile and hit the spot especially during this time of the year! A lot of ingredients, which loose appearance and taste in normal minestras, could be successfully used in this type of soup.
Today I’m going to introduce this beautiful watercress and kale soup. In order to thicken it up, I prefer to use celeriac (celery root) instead of traditional potatoes. The end texture is similar to that of potatoes, though it appears to be a bit less smooth. Celeriac is lower in calories and carbohydrates compared to potatoes and, at the same time, contains essential minerals, such as phosphorus, iron, calcium, copper, and manganese, as well as a number of vitamins (C, B, K) and antioxidants.
I find fresh flavor of celery root more compatible with greens. In particular, I find it perfectly complementing slightly tangy and peppery taste of watercress (which represents yet another bonus in our diet). Fresh cress contains a good amount of vitamin C, vitamin K, vitamin A, calcium, copper, potassium, magnesium and phosphorus. Lastly, I’m pretty sure that everyone is aware about a variety of nutrition benefits that kale holds.
So, I hope you will enjoy this bright, delicious and healthy meal! Buon appetito!
Watercress, kale and celeriac soup
- 3 tbs olive oil
- 3 baby leeks
- 900 gr celeriac
- 5 cups water (or more)
- 100 gr kale, taught stems removed
- 125 gr watercress, leaves and tender stems only
- Ricotta for topping
- Edible flowers to decorate
- Heat the olive oil in a large heavy bottom pot and add the leeks. Season with salt and cook the vegetables over a low to medium heat until soft and translucent.
- Meanwhile peel the celeriac, wash it very well and dice it into cubes. Stir well and cook for a couple of minutes. Add the water. Bring to a simmer and cook until tender.
- 5 minutes before celeriac is cooked, add the kale to the pot and let it wilt.
- Remove the pot from the heat and add the watercress.
- Let the soup cool a little bit and puree it in batches in a blender.
- Pour the soup back into the pot and reheat. Check and adjust seasonings.
- Pour the soup in a bowl and add your favourite topping.
Some ideas for soup toppings: gbejna, ricotta, pecorino, seeds, croutons, thick yoghurt, sour cream.