Comfort & joy

Celebrate the festive season with Clodagh McKenna's warming winter feast for gathering with friends

Kale, bean & winter roots soup

SERVES 6

This soup feels so nourishing during the winter months. Plus it's absolutely delicious and full of colour. Make it in big batches so that you can freeze and use throughout the week.

3tbsp olive oil

3 carrots, peeled and cubed

3 parsnips, peeled and cubed

2 celery sticks, cubed

1 onion, diced

2tsp finely chopped rosemary leaves

3 garlic cloves, crushed

1 litre hot chicken or vegetable stock

250g cavolo nero (black or Tuscan kale), chopped

2 x 400g cans cannellini beans, rinsed and drained

Sea salt and freshly ground black pepper

TO SERVE

50g Parmesan cheese, shaved

1tbsp finely chopped rosemary leaves

1 Place a large, heavy-based saucepan or flameproof casserole dish over a low heat and pour in the olive oil, then add the carrots, parsnips, celery, onion, rosemary and garlic. Season with salt and pepper and stir well. Cover the pan with a lid and leave the vegetables to sweat for 15 minutes, stirring every 5 minutes.

2 Stir in the hot stock and bring to the boil, then leave to cook for 10-15 minutes or until all the vegetables are tender.

3 Transfer the soup to a blender or food processor, or use a hand blender in the saucepan, and blend to a smooth consistency.

4 Return the soup to the saucepan or casserole dish (if necessary). Stir in the cavolo nero and cannellini beans and cook for 3-4 minutes until the kale has wilted and the beans have heated through. Season to taste.