This soup is honestly SHOCKINGLY easy to make. It’s low calorie yet high in nutritional value all while keeping a thick and creamy consistency with rich flavor. In addition, it uses celery root (known as celeriac) which most people tend to throw in the compost. So much to love. We topped it with a chive sauce and some crunchy pancetta! SO SO GOOD!

Yields: 6 servings

Total Time: 25 minutes

Ingredients

Celery root soup

• 1 tablespoon butter or olive oil

• 2 leeks, white and light green part only, chopped

• 2 celery root bulbs (about a pound each), peeled and chopped into cubes

• 1/2 teaspoon salt

• 32 ounces chicken or vegetable stock

Toppings

Chive Sauce

• A handful of fresh chives

• 1-2 tbsp of olive oil

• Salt and Pepper to taste

Crunchy Pancetta

• A few slices of pancetta: pan fried until crispy. Then chopped into bits!

Instructions

1. In a stock pot over medium heat, melt the butter and sauté the leeks for 3-4 minutes.

2. Add the celery root, stock, and salt, bring to a boil, cover, and simmer for 18 minutes or until the celery root is fork tender.

3. Using a regular or immersion blender, carefully blend the soup until it is smooth and creamy.

4. Pan fry a few slices of pancetta until crispy. Once desired crispiness, place on a cutting board and dab with paper towel to soak up the extra fat. Then chop into little bits.

5. To make the green chive sauce, simply combine ingredients in a food processor or blender and pulse until you have a thick green sauce. It’s THAT simple. You can optionally add garlic + play around with the proportions of olive oil for a thicker or thinner consistency.

6. Ladle soup into each bowl. Use a spoon to add some chive sauce to each serving and finish with a sprinkle of pancetta! Serve and enjoy.