Celeriac Leek Soup

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Celeriac is one of my favorite vegetables, especially since it is low in starch and FODMAPs. It tastes kind of like a cross between a potato and celery and cooks much faster than other root vegetables. I was craving a creamy potato-leek soup when I came up with this one, and was pleasantly surprised how similar the flavor was. If you don’t eat bacon, sub coconut oil for the cooking fat and top with sliced avocado – equally as delicious!

celeriacleeksoup
Celeriac Leek Soup
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • 4 slices sugar-free, pastured bacon
  • 2 leeks, ends removed and sliced thinly
  • 3 cloves garlic, minced
  • 1-inch piece ginger, minced
  • 4 cups bone broth
  • 2 pounds celeriac, peeled and cut into 1 ½ inch chunks
  • 1 tablespoon apple-cider vinegar
  • ½ teaspoon salt
  • a few sprigs of parsley
Instructions
  1. Heat a heavy-bottomed pot on medium heat; when it is ready, cook the bacon until crispy, turning a couple times. Remove the bacon to cool and leave the fat in the bottom of the pan.
  2. Add the leeks and cook for a few minutes, stirring. Add the garlic and ginger and cook for another couple of minutes. Add the broth, celeriac, apple-cider vinegar and salt and bring to a boil. Turn down to a simmer, cover, and cook for 15 minutes, or until celeriac is soft.
  3. While the soup is cooking, crumble the bacon.
  4. Transfer to a blender and process until desired consistency is reached, adding more bone broth if needed.
  5. Serve with parsley and crumbled bacon on top.

About Mickey Trescott

Mickey Trescott is a cook and one of the bloggers behind Autoimmune Paleo. After recovering from her own struggle with both Celiac and Hashimoto’s disease, adrenal fatigue, and multiple vitamin deficiencies, Mickey started to write about her experience to share with others and help them realize they are not alone in their struggles. She is a certified Nutritional Therapy Practitioner by the Nutritional Therapy Association, and is the author of The Autoimmune Paleo Cookbook, a guide and recipe book for the autoimmune protocol, and AIP Batch Cook, a video-based batch cooking program. You also can find her on Instagram.

38 comments

  • Christina says

    This looks so yummy! Thank you for the recipe. Too bad celeriac is so expensive $3.99 a pound! But, would love to try it too. Need to find some sugar free, nitrate free, etc. bacon too. Thanks for the work!

  • Amy says

    Looks great! I also battle an autoimmune disease.Can’t wait to try it! 😀

  • Melanie says

    Are leeks low FODMAP?

  • Nancy says

    Sounds like a great recipe but I am also following a low fodmap diet. According to my list leeks are in the fructans category and high in fodmaps.

    • autoimmunepaleo says

      You are right Nancy, I would leave them out if you were to make this recipe. 🙂

  • Marlo says

    What is fodmap?

  • […] Tips: Choose one that feels heavy for its size and has no soft spots. Storage: Keeps in the refrigerator storage drawer for up to two weeks. Keep loosely wrapped. Recipe: Celeriac Latkes, Celery Root Hash Browns, Celeriac Soup […]

  • Laura says

    Made this last night, without the bacon — it was simple and delicious, we all loved it. 🙂

  • Greg says

    I wanted to find a way to include celeriac into my diet when I stumbled upon your recipe. The ingredients looked perfect so I didn’t make any changes. Celeriac, leeks, and bacon are a perfect trio. I’ll be making this regularly from this point forward. This fall I’ll make a giant batch to freeze using veggies and herbs from the garden, and Wisconsin ginger. Thanks for this simple, yet delicious, nourishing recipe!

    • Mickey says

      Greg-I agree! This is an awesome meal to freeze. Best of luck to you 🙂

      Mickey

  • Kirsten says

    Just made this tonight and it is SO GOOD! I was a little suspicious as I’ve only used celeriac once before to make a mash and it was weirdly sweet and kind of odd, but this soup is totally delicious! Definately going to be a regular recipe in the rotation!

    • Kirsten says

      This morning I’m eating the leftover soup with some home-made pork sausage browned and crumbled into it, plus a handful of baby kale wilted in as well. So amazing!

    • Mickey says

      That is awesome, Kirsten!

      Mickey

  • Deana says

    I bought frozen leeks from TJs for this recipe. Do you know about how much cup-wise 2 leeks yields?

    On a side note, I should be getting my hardcover version of your book from amazon today! I already have your ebook, however I not only wanted to continue to support your efforts, but Sarah did mention in her review that there are more recipes and info in the hardcover version. Plus even though I like the ebook, I think it will be easier to grab the book for cooking than my computer. I have been strict AIP for about 2 months (with a minor birthday set back on bday end of march!) and am finally starting to see some improvement and relief. Learning how to listen to my body and figure out what works for me is quite a process in and of itself! I too have hashimoto’s (my most recent AI dx) along with what I feel like a laundry list of others. I encourage all others out there to get Sarah Ballantyne’s book “The Paleo Approach” to help in your embarkment on this journey. It is long and very science driven, but I am telling you it is an eye opener for sure! I do not think I would be feeling as good as I am now had it not been for that book. For instance, I would still be exercising too intensely and thus thwarting all of my hard work and effort diet wise. It’s not just about diet. You HAVE to implement the lifestyle changes as well! It can seem overwhelming at first, but isn’t the debilitation from autoimmune overwhelming in and of itself? Bringing down my workout intensity and shooting for a minimum of 8 hrs of sleep have both proved very effective! I should be getting my amber tinted glasses from amazon any day now 🙂

    I hope this information helps anyone who stumbles upon it. Mickey, I have soooo many questions I could ask you, but for now the leek question will do just fine 😉

    • Mickey says

      Deana,
      Thanks for the feedback on Sarah’s book, I completely agree! About the leeks, 2 of them will be less than 2 cups, maybe a cup and a half? I am not totally sure since they can vary in size so much. If you like leeks, don’t be afraid to use more, they have a great flavor. Good luck!

      Mickey

  • Joanne says

    Hi Mickey! I have a question about the celeriac, as I’ve never even seen one before. I looked it up, and they said you peel it down to the white part, and that it would keep two to three weeks in the fridge. I was wondering if there was a way to freeze, or dehydrate it that you know of, either cooked or raw? I live on an island in SE AK and can only find it at a place that I order organic produce from, through a co-op we have here, but it is a 25# bag. Hopefully someone else will be daring and take some, but I expect I’ll end up with at least 10-15# if I want it ordered [luckily the price is very reasonable compared with what you had said you paid.] I would like to get it, but really try hard to not waste any food, so I have to figure out what I will do with it when I get it here. Thank You!

    • Mickey says

      Joanne,
      I would recommend getting it and cooking a HUGE batch of this soup–then freezing that! This type of soup freezes really well!

  • Caroline says

    Switch the leeks for a few ripe pears, it gives a beautiful flavour with the ginger. One of my favourite winter soups.

    • Mickey says

      Caroline,
      Wonderful addition, thanks for sharing! I will have to try this. 🙂

      Mickey

  • […] One: Celeriac & Leek Soup with Avocado and Caraway Sauerkraut Rating: 2 cabbages (just me testing tonight) Notes: I love the […]

  • […] Celeriac Leek Soup – Autoimmune Paleo – Mickey Trescott […]

  • Megan says

    Hi! I’m a huge fan of your blog, Instagram and cookbook. I made this today and it’s yummy, but mine is super green! I’m wondering if I used too many leeks? (I used two big leeks.) The celery root I bought was definitely over 2 lbs, but that was before trimming and peeling. Have you ever had it turn so green? It almost looks like creamed broccoli. Just curious! Thanks for all your great recipes.

    • Mickey Trescott says

      Hi Megan,
      I am sure that is it, or you may have cooked too much of the green part of the leek–I usually stop chopping at the pale green part. I hope it still tasted yummy!

      Mickey

  • Meagan Faeth says

    Hi,

    About how many cups does 2 lbs of celery root end up being??

    I have two large ones but don’t know if i need both to make this soup!

    Thanks Micky!

    • Mickey Trescott says

      Meagan,
      I’m not sure because I didn’t measure originally, but it should come out fine if you use a little bit more celery root–you may have to add a little more broth and salt but it will turn out fine. Good luck!

      Mickey

  • Darlene MacAuley says

    Hi, I’d like to get permission to use a link/photo of this recipe for a blog post I’m creating.

    • Mickey Trescott says

      Hi Darlene,
      You are welcome to link, but I don’t allow my photos to be republished. I hope you understand!

      Mickey

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