Creamy celeriac and leek soup recipe

Ingredients

• 4 rashers sugar-free bacon
• 2 leeks, washed, ends removed, and sliced thinly
• 3 cloves garlic, minced
• 2.5 cm piece ginger, peeled and minced
• 1 litre Bone Broth
• 900 g celeriac, peeled and cut into 4 cm chunks
• 1 tablespoon apple cider vinegar
• ½ teaspoon sea salt
• 1 bay leaf
• A few sprigs of fresh flat-leaf parsley, for garnish

1. Add the bacon to a heavy-bottomed pot over medium heat. Cook until crispy, flipping as needed. Remove the bacon to cool, leaving the fat in the bottom of the pan.
2. Add the leeks and cook for 5 minutes, stirring. Add the garlic and ginger and cook, stirring, for another couple of minutes.
3. Add the broth, celeriac, vinegar, salt and bay leaf and bring to a boil. Turn down to a simmer, cover, and cook for 15 minutes, or until celeriac is soft.
4. While the soup is cooking, crumble the bacon into small bits.
5. Remove the bay leaf, transfer the soup to a blender and process until desired consistency is reached, adding more broth if needed.
6. Serve garnished with parsley and crumbled bacon on top.