Celeriac, spelt and sage soup

Heat a good glug of olive oil in a large pot set over a medium heat. One hot, fry the onion for 8-10 minutes, stirring regularly, until soft and translucent. Add the celeriac and a good pinch of salt and continue to fry for a further 12-15 minutes, until softened and turning slightly golden.

Add the chopped rosemary and fry for a further minute or so, to release its fragrance. Stir through the spelt, vegetable stock and a pinch of salt, then bring the pan to boil. Reduce the heat to low and gently simmer the soup for 35-40 minutes, stirring regularly, until the stock has reduced and both the celeriac and spelt are tender. Add the cavolo nero or kale and stir for a minute or so, to wilt. Taste and adjust the seasoning, if needed.

Heat another glug of olive oil in a frying pan over a medium-high heat. Once hot, add the bacon bits and fry, stirring frequently, for 2-3 minutes, until darkly golden and crisp. Add the sage leaves and continue to fry for a further minute or so, until the sage is crispy too.

To serve, ladle the soup between bowls and top with a dollop of crème fraîche and sage. Finish with a drizzle of olive oil and a good crack of black pepper.

Recipe credit: Georgie Eats