Creamy Root Vegetable Bisque
ready in 50 min.
Preheat the oven to 350°F. Spread the kale out on a baking tray and season with salt and pepper.
Bake for 12 - 15 minutes until dry and crisp at the edges. Remove to a wire rack to cool.
Heat the oil in a large saucepan set over a medium heat until hot. Add the garlic, onion, and celeriac, and fry for 3 minutes, stirring frequently. Add the stock, stir well, and cook until simmering.
Simmer for 8 - 10 minutes until the celeriac is very tender. Stir in the spinach and yoghurt, and then blend in a food processor until smooth.
Return the soup to the saucepan and warm over a low heat. Season to taste with salt and pepper. Cut half the lemon into slices and reserve the other half.
Ladle the soup into bowls and top with kale chips, lemon slices, and a squeeze of lemon juice.