- Yield: 4 Servings
- Total Time: 45 Minutes
- 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
How to Make It
- 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.
- Add the leeks and cook for 5 minutes, stirring. Add the garlic and ginger and cook, stirring, for another couple of minutes.
- 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.
- While the soup is cooking, crumble the bacon into small bits.
- Remove the bay leaf, transfer the soup to a blender and process until desired consistency is reached, adding more broth if needed.
- Serve garnished with parsley and crumbled bacon on top.