Celery Root Soup with Cranberry & Pancetta
This soup is velvety smooth and comforting full of celery root flavor complemented by a tart cranberry relish and salty pancetta. In addition to being delicious it is also healthy containing no dairy!
- 2 Celery Root peeled & diced
- 1 Tbsp Olive Oil
- 2 Tbsp Minced Shallot
- 6 Cup Vegetable Stock
- 1 Cup Almond Milk
- 1 Tsp Salt
- 1/2 Tsp White Pepper
- 1 Cup Cranberries
- 1/4 Cup Maple Syrup
- 1 Tbsp Lemon Juice
- 1 Tsp Fresh Thyme
Heat the olive oil in a large dutch oven over medium high heat. Add the celery root and shallots and cook for a minute. Add the stock and cover. Simmer for 20 minutes over medium heat.
After the 20 minutes and the celery root is tender use an immersion blender to puree the soup. You could also place the soup in a food processor and transfer back to the dutch oven once pureed. To the pureed soup add almond milk, salt and pepper and leave on low heat.
In a small sauce pot over medium heat add the cranberries, maple syrup, lemon juice and cook for 5 minutes until the cranberries are tender and have reduced. Turn off the heat and add the thyme to the cranberries.
Next in a small frying pan over medium heat add the diced pancetta and cook until crispy.
To serve, saddle soup into a bowl and dollop on the cranberries and a sprinkling of crispy pancetta. Enjoy!