1 big handful arugula or other bitter greens like escarole, dandelion greens
Peal the hard exterior of the celeriac and cut into chunks (it will be pureed later).
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.
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.
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.
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.
Stir in celery root and onion puree. Add more salt and lots of pepper to taste.
A few minutes before serving toss in bitter greens.
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