Description
Warm those winter blues with a bowl of creamy nutrients.
Ingredients
Scale
- 1 large bunch Lacinato kale
- 1 large yellow onion, chopped
- 1 zucchini, chopped
- 1 cup celery root, peeled and diced
- 4 cloves garlic
- 2 tbsp olive oil
- 2 quarts vegetable broth
- 2 tbsp nutritional yeast
- 1 cup heavy cream
- 1 – 4 oz piece of halloumi cheese, cut into small cubes
- Salt and pepper to taste
Instructions
- In a large stock pot, add olive oil and heat over medium heat. Add onion and garlic. Cook until slightly translucent.
- Remove large stems from the kale and roughly chop. Add kale, celery root, and zucchini to the pot and cook until slightly wilted.
- Add vegetable stock and nutritional yeast. Simmer until the vegetables are very tender. While your soup is simmering, add cubed halloumi to a preheated saute pan and fry until the sides of the cheese are browned. Remove from the pan and set aside.
- Blend soup with an immersion blender until smooth.
- Add heavy cream and gently stir. Do not let the soup come to a boil once the heavy cream is added. Season with salt and pepper.
- Garnish with croutons and fried halloumi and a drizzle of good olive oil.