Celeriac, pancetta & thyme soup

Celeriac, pancetta & thyme soup

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(30 ratings)

Prep: 10 mins Cook: 30 mins


Serves 4
Its appearance may be gnarly, but the soft white flesh of turnip-like celeriac is versatile, and perfect paired with salty pancetta

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal304
  • fat24g
  • saturates13g
  • carbs9g
  • sugars6g
  • fibre7g
  • protein14g
  • salt1.6g


  • small splash olive oil, plus a drizzle to serve
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 100g sliced pancetta



    Pancetta is Italian cured pork belly - the equivalent of streaky bacon. It has a deep, strong,…

  • small knob butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 1 large onion, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 bay leaf
  • large bunch thyme, leaves picked and set aside


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 1 celeriac, cut into chunks



    The unsung hero of the vegetable world, knobbly, odd-shaped celeriac has a subtle, celery-like…

  • 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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Comments, questions and tips

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31st Mar, 2020
Just made this for lunch as there was a celeriac in the fridge and i had a bit of leftover chorizo to use up. Used 500ml stock as it was quite small celeriac and then just added some milk after i'd pureed it. Im not a huge fan of celeriac but this was delicious and i would definitely make again. also used dried thyme as that's what i had.
20th Dec, 2018
Amazing!! I cooked mine a bit longer and used an puréed until super smooth, it was like velvet. Another time i reduced it even further and used it as a purée to go with Scallops and Chorizo, so tasty.
13th Jan, 2017
Celeriac is one of my favourite winter vegetables. Although it looks tricky to handle, it is actually very easy to prepare and the flavour is absolutely fantastic. I've made this recipe twice and I thought it tasted beautiful. It was good the first time and excellent the second one. For a 1/2-kg celeriac, I used 1L of vegetable stock. I also used milk instead of cream to make the soup lighter. It turned out smooth and creamy but not too thick. The addition of pancetta was lovely and the drizzle of truffle oil that was suggested in the comments really made it special. I highly recommend this recipe, no doubt it will be a success at any dinner party.
27th Jun, 2015
Very nice!
29th May, 2013
Delicious. First time that I have ever even cooked with celeriac and was pleasantly surprised. The addition of pancetta is gorgeous. Might try it with slightly less stock next time as I like my soups nice and thick but it was absolutely lovely. Will definitely make again.
22nd Apr, 2013
I've made this several times now and it's lovely. I've used milk instead of cream. The whole family love it too. Great with homemade focaccia.
8th Jan, 2013
I've made this twice now and both times it's turned out really delicious, as with AT and Susieone I've added truffle oil. I used half fat crime fraiche as this is a good cream substitute for most recipes calling for cream.
24th Dec, 2012
I love celeriac, so I made this for lunch today. The soup has a very pleasant flavour, but not insipid. I used part creme fraiche and cream, and as suggested by AT, I drizzled truffle oil to serve. I added seasoning too, of course! I will make this again.
10th Dec, 2012
Made this soup tonight for the 1st and I absolutely loved it! Really comforting. Will definitely make it again.
8th Dec, 2012
Really lovely tasty soup. I drizzled truffle oil on top to make it extra special and added little pinch of sea salt and lots of freshly ground pepper. Such a treat on a cold winter's day.


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21st Oct, 2018
I don't know if I did anything wrong, but it tasted a bit bitter. Adding some lemon juice fixed it.
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