Celeriac and Winter Veggie Soup

• 1 small celeriac (about 1/4 lb)
• 1/2 lb onions, sliced
• 3 cloves garlic, smashed and pealed
• 3 Tbsp butter
• 2 Tbsp olive oil
• 1 cup barley or cracked wheat
• 2-3 sprigs thyme
• 1 stalk celery, diced
• 1 small carrot, diced
• 1 big turnip, diced
• 1 medium potato, diced
• 2 cups shredded kale
• 1 big handful arugula or other bitter greens like escarole, dandelion greens

Directions

1. Peal the hard exterior of the celeriac and cut into chunks (it will be pureed later).
2. Combine celeriac, onions, 1 garlic clove butter and 1/2 cup water in a medium pot with a lid. Add 1 tsp salt, pepper, cover and bring to a simmer. Cook for about 20 minutes until everything is soft. Puree and set aside.
3. In a big soup pot or dutch oven heat olive oil over medium heat. Add 2 cloves of garlic and allow it to soften for a few minutes. Add the cracked wheat or barley and toast for 7-8 minutes. Once toasted add the thyme.
4. Add celery, carrot, turnip, potato and 1 tsp salt. Cover and cook over medium heat until the veggies are soft but not browned. About 10-15 minutes.
5. Add enough water to the pot to cover the veggies by 1/2 an inch, about to the first line of your pointer finger. Bring to a simmer, cover and cook until veggies are all tender, about 15-20 minutes. Add the kale and cook for another few minutes.
6. Stir in celery root and onion puree. Add more salt and lots of pepper to taste.
7. A few minutes before serving toss in bitter greens.