Creamy celeriac, leek & bacon soup

Prep 20 mins | Cook 45 mins | Serves 4

2 tbs olive oil
2 garlic cloves, finely chopped
2 leeks, trimmed, halved lengthways and thinly sliced
2 celeriac (about 750g each), peeled and chopped
1 potato (about 180g), peeled and chopped
6 cups chicken stock
350g bacon bones
1 tbs fresh thyme leaves
2 rindless bacon rashers, roughly chopped
12 cup light cream

Step 1 Heat oil in a large saucepan over medium heat. Add garlic and leeks and cook, stirring often, for 5 minutes. Add celeriac and potato and cook, stirring often, for 5 minutes. Add stock, bacon bones and thyme, cover and bring to the boil over medium heat. Reduce heat and simmer, stirring occasionally, for 25–30 minutes until tender.

Step 2 Meanwhile, cook bacon in a small non-stick frying pan over medium-high heat for 5 minutes until crisp. Drain on paper towel.

Step 3 Remove and discard bacon bones from soup. Using a hand blender or food processor, puree soup until smooth. Return to heat, stir in cream and heat until hot. Season with salt and pepper to taste. Ladle into serving bowls, sprinkle with crisp bacon pieces and serve.

Good for you ... Celeriac

Comes top of the class for its high dietary fibre content. This helps the intestine function normally.

A source of potassium, which can help balance the salt content in our daily diets.

Provides vitamins, including riboflavin (vitamin B2) which contributes to normal skin structure and vitamin C which assists the normal functioning of the immune system.