Although this amazing vegetable offers a lot to write home about in terms of taste and nutrition, it’s one of the less attractive veggies at the market and for that reason, it’s often overlooked. This vegetable gives new meaning to the phrase, ‘don’t judge a book by its cover.’ It’s shaped like a globe and has this gnarly, uneven and brown appearance – it reminds me of something straight out of Harry Potter 😛 (take a look at the photo and you’ll see what I mean!).


- 4 slices bacon, cooked & chopped
- 2 Tbsp extra virgin olive oil
- 1 large leek, sliced
- 2 1-pound celery roots, cut into 1 inch pieces
- 1 cup celery, chopped
- 2 garlic cloves, minced
- 5 cups vegetable stock
- 1/4 cup full fat coconut milk
- 2 Tbsp fresh chives, chopped
- sea salt
- Cook bacon as you normally would. Drain on a paper towel lined plate. Chop & set aside.
- In a large soup pot, warm olive oil over medium heat, add sliced leeks, celery root and celery. Cover and cook for 20 minutes.
- Add garlic and sauté for a minute until fragrant.
- Stir in broth. Bring to a boil and reduce to a simmer for 10-15 minutes or until celery root is fork tender.
- In batches, carefully blend soup mixture (you can use a hand immersion blender or your blender).
- Add the blended soup back into the pot and stir in coconut milk. Season with sea salt.
- Portion out soup and garnish with chopped chives and bacon.
- *If you are NOT on the AIP protocol, feel free to add in some fresh black pepper.