Celeriac and sweet potato soup with bacon.
Oh, the humble celeriac. Sits on the supermarket’s shelves, everyone passes by and has no idea what and how to cook with it. So it sits there, waiting for me to make it into a soup, or sometimes something else. But today it’s a soup.
Sweet and aromatic from the celeriac and the sweet potato, salty with bacon, sour from the yogurt and spicy from the chili oil. Everything in one.
Really the recipe is not that important in a sense, like all cream soups they will go through the same procedure: Boil – Blend. The ingredients are important here. As such.
Boil in 800ml of water the celeriac, potato, onion and garlic, all cut in chunks, they’ll blend later. Fry the bacon until crispy, keep aside.
Once the veg are boiled, it’s time for salt and pepper, a pinch of thyme, same with turmeric (this is optional, leave out should you want, the flavour won’t really change just the colour of the soup) and nutmeg.
Blend the soup in a blender, serve with the low fat greek yogurt on top, with the crispy bacon and a dash of chili oil if you like me like it spicy.