Celeriac Leek Soup
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 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
  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.
Recipe by Autoimmune Wellness at https://autoimmunewellness.com/celeriac-leek-soup/