Ham and Kale Soup

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Servings: 4 Prep: 20 min Cook: 25 min Dairy Free GAPS Gluten Free Paleo Freezable Simple Added about 1 month ago

Ingredients

1 medium onion 4 medium carrots 1 tablespoon minced garlic 2 bunches kale 1 ½ teaspoons fresh rosemary 1 large celeriac 1 large potato 2 cups cooked ham, diced 2 tablespoons bacon fat, or fat of choice 1 teaspoon coarse sea salt, plus more to taste ¼ teaspoon ground black pepper, optional 3 ½ cups chicken stock

Instructions

1. Peel and dice onion and carrots. Mince kale and rosemary. Dice celeriac and potato.

2. In a large stockpot, heat fat over medium heat.

3. Add garlic and cook for one minute, stirring, then add onion and a third of the salt. Cook for 5 minutes, until onions are translucent.

4. Stir in celery root, carrots, and remaining salt and black pepper if using, then cook for 2 minutes.

5. Add rosemary, ham, and stock, bring to a light simmer, and cover. Cook for 20 minutes, then add kale and cook for 4 more minutes, until the veggies are tender. Taste and adjust seasoning as needed.