Our little 4-year-old chef is intrigued with unusual produce and ingredients. She calls celeriac “bumpy brain” and kale is a favourite once it is turned into crispy chips in the oven. Zoya helped Sid in the kitchen by stirring the soup and then blitzing it in the blender and arranging all the parmesan soldiers on the baking tray. This soup is a delicious way to introduce new vegetables to the family and makes a lovely winter dinner. If you can’t find celeriac at the supermarket, speciality food stores usually have it.
Celeriac soup
| 500 g | Celeriac, peeled and diced (Main) |
| 700 ml | Milk |
| 200 g | Cream |
| 2 cloves | Garlic, crushed |
Kale chips
| 1 bunch | Kale leaves (Main) |
| 1 drizzle | Olive oil |
Parmesan soldiers
| 1 loaf | Sourdough bread, or your favourite type of bread |
| 1 drizzle | Olive oil, for brushing bread |
| 100 g | Grana padano (Main) |
Directions
Celeriac soup
- Place all the ingredients in a large saucepan. Bring to a gentle boil, then simmer until the celeriac is cooked.
- Blitz the soup in a blender and add more milk if required. Season with salt and pepper.
Kale chips
- Heat oven to 80C. Clean and dry the kale. Toss kale with sea salt flakes and olive oil. Place kale on a baking tray lined with baking paper and bake for 1 hour or until until crisp. Turn the kale 30 minutes into baking.
Parmesan soldiers
- Cut sourdough into slices and then into rectangles that are 1 inch wide. Brush rectangles with olive oil, then grate grana padano. Bake in a 180C oven for 5-7 minutes.
To serve
Serve hot soup in bowls topped with kale chips, with the parmesan soldiers on the side.
*”Hospo”, short for hospitality, is a term used regularly in the hospitality industry. Chand and Sid own the restaurants, Sidart and Cassia, so Zoya has been part of the hospitality industry from day one, hence the term “hospobaby”.
