Celeriac, pancetta & thyme soup

Contains pork – recipe is for non-Muslims only
Its appearance may be gnarly, but the soft white flesh of turnip-like celeriac is versatile, and perfect paired with salty pancetta

  • Prep:10 mins
    Cook:30 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 304
  • fat 24g
  • saturates 13g
  • carbs 9g
  • sugars 6g
  • fibre 7g
  • protein 14g
  • salt 1.6g


  • small splash olive oil, plus a drizzle to serve
  • 100g sliced pancetta
  • small knob butter
  • 1 large onion, chopped
  • 1 bay leaf
  • large bunch thyme, leaves picked and set aside
  • 1 celeriac, cut into chunks
  • 850ml fresh chicken stock
  • 100ml double cream


  1. Heat the oil in a large pan. Sizzle the pancetta for about 3 mins on each side until crisp, then remove to a plate and set aside. Melt the butter in the same pan, add the onion, bay leaf and thyme stalks, and cook for 10 mins until just starting to turn golden. Add the celeriac and cook for 2 mins more.

  2. Pour over the stock and simmer for 10 mins until the celeriac is soft. Stir in the cream and bring back to the boil. Fish out the bay and thyme stalks, then purée the soup until smooth. Stir through half the thyme leaves and ladle the soup into bowls. Serve topped with the crispy pancetta, the remaining thyme leaves and a drizzle of olive oil.

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