Celeriac, pancetta & thyme soup

Gluten Free
Health score
8%
Celeriac, pancetta & thyme soup
40 min.
4
392kcal

Suggestions


Indulge in the comforting warmth of our Celeriac, Pancetta & Thyme Soup—an exquisite dish that's perfect for any time of day, whether it’s a soothing lunch or a cozy dinner. This gluten-free soup marries the earthy flavor of celeriac with the rich, savory notes of pancetta, creating a delightful harmony of taste and texture.

In just 40 minutes, you’ll transform simple ingredients into a velvety bowl of goodness that serves four people. The aromatic thyme and buttery onions elevate the overall experience, coating your kitchen with an inviting scent that beckons family and friends to gather around the table.

The addition of double cream adds a luxurious creaminess that pairs beautifully with the crispy pancetta—an ingredient that truly takes this soup to the next level. With a caloric breakdown that caters to various dietary preferences, this dish is not only delicious but satisfying as well. Whether you’re seeking a nourishing meal after a busy day or a unique dish to impress your guests, our Celeriac, Pancetta & Thyme Soup fits the bill perfectly. Dive in and enjoy a bowl of this delightful comfort food!

Ingredients

  • small olive oil plus a drizzle to serve
  • 100 pancetta sliced
  • small knob butter 
  • large onion chopped
  •  bay leaves 
  • large bunch thyme leaves leaves picked
  •  celery root cut into chunks
  • 850 ml chicken stock see fresh
  • 100 ml double cream 

Equipment

  • bowl
  • frying pan
  • ladle

Directions

  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.
  2. Add the celeriac and cook for 2 mins more.
  3. 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 pure the soup until smooth. Stir through half the thyme leaves and ladle the soup into bowls.
  4. Serve topped with the crispy pancetta, the remaining thyme leaves and a drizzle of olive oil.

Nutrition Facts

Calories392kcal
Protein12.31%
Fat60.21%
Carbs27.48%

Properties

Glycemic Index
39.25
Glycemic Load
5.03
Inflammation Score
-8
Nutrition Score
16.563478200332%

Flavonoids

Apigenin
3.95mg
Luteolin
0.46mg
Isorhamnetin
1.88mg
Kaempferol
0.24mg
Myricetin
0.01mg
Quercetin
7.91mg

Nutrients percent of daily need

Calories:391.55kcal
19.58%
Fat:26.64g
40.98%
Saturated Fat:12.68g
79.27%
Carbohydrates:27.36g
9.12%
Net Carbohydrates:23.65g
8.6%
Sugar:8.33g
9.26%
Cholesterol:62.67mg
20.89%
Sodium:678.41mg
29.5%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:12.25g
24.51%
Vitamin K:68.53µg
65.27%
Phosphorus:308.89mg
30.89%
Vitamin B3:5.63mg
28.15%
Vitamin B6:0.52mg
26.2%
Potassium:849.47mg
24.27%
Vitamin C:17.97mg
21.78%
Vitamin B2:0.37mg
21.47%
Selenium:11.9µg
17%
Vitamin B1:0.25mg
16.58%
Manganese:0.33mg
16.37%
Fiber:3.71g
14.84%
Copper:0.26mg
13.19%
Magnesium:51.37mg
12.84%
Vitamin A:566.41IU
11.33%
Iron:1.98mg
11.02%
Calcium:108.34mg
10.83%
Zinc:1.28mg
8.54%
Vitamin B5:0.83mg
8.31%
Folate:32.56µg
8.14%
Vitamin E:1.15mg
7.69%
Vitamin D:0.5µg
3.35%
Vitamin B12:0.17µg
2.9%