Roasted Celeriac Soup

Celeriac is a fantastic versatile vegetable! It can be used as a potato substitute, it's full of Vitamin K needed for healthy bones, it contains potassium to regulate blood pressure and it also acts as an antioxidants protecting healthy cells from damage.



BASED ON A SERVING OF 4: ENERGY: 164KCAL / FAT: 6.1G (Saturates: 1.5g) / PROTEIN: 9.4g / CARBS: 21.7g / SUGARS: 5.3g




  • 1 tbsp Olive oil (leave a drizzle for sauté your bacon medallions if using)
  • 1 yellow onion diced.
  • 2 cloves garlic diced.
  • 3 carrots chopped.
  • 2 celery stick chopped.
  • 1 celeriac peeled and chopped.
  • 500ml water
  • 4-6 unsmoked lean bacon medallions diced.

Flavour Release:

  • Sea salt
  • Black Pepper
  • Soy sauce
  • Thyme / Rosemary / Oregano (or try spiced using chilli flakes or curried using cumin!)


  • Add all your chopped veg into a large roasting tin. Add a little water for the bottom, drizzle over your olive oil and add your herbs and spices. Cover and roast at 150 – 180c for 30 – 40 minutes or until soft.
  • Transfer to a saucepan, add remaining water, bring to the boil, reduce and simmer slowly for 20 minutes.
  • Blitz
  • In a pan sauté your diced bacon medallions, serve on top or add to your soup and mix through.

Optional: To make a fuller meal / quick nutritious evening meal:

  • Add 1 tin of butter beans to the soup.
  • 1 x lean chicken breast shredded over the soup.
  • Serve in a cup and add a side salad / toasted pitta pocket for balance.