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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!
- 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.
- 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.
- While the soup is cooking, crumble the bacon.
- Transfer to a blender and process until desired consistency is reached, adding more bone broth if needed.
- Serve with parsley and crumbled bacon on top.