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Sweet Potato, Celeriac and Bacon Soup

Serves 4

  • 6 rashers un-smoked streaky bacon, de-rinded
  • 340g (approximately 1 large) sweet potato, peeled and chopped
  • 340g (approximately 1 small) celeriac, peeled and chopped
  • 900ml hot vegetable stock
  • 150ml half-fat crème fraîche
  • 1 small courgette, chopped
  • 2 tbsp fresh chopped parsley
  • 1 tbsp fresh chopped chives
  • 1 tsp fresh chopped thyme
  • 1 tbsp extra virgin olive oil
  • Warm ciabatta bread to serve

Cut the bacon into strips then dry fry in a large saucepan until brown and crispy. Remove and set aside for the garnish.

Pour the extra virgin olive oil into the pan, add the sweet potato and celeriac and sauté for 2-3 minutes. Add the stock and bring to the boil then simmer for 10-12 minutes, or until the vegetables are nearly cooked.

Stir in half the crème fraîche and courgette, bring to the boil. Add the herbs and simmer for 2 minutes. Blend to a smooth puree. Season to taste, adding a little more water if the soup is too thick.

Pour into individual soup bowls and top with frazzled bacon, a spoonful of the remaining crème fraiche and some chives. Serve with slices of ciabatta bread.

This recipe is provided by The Interprofesional Olive Oil from Spain.

2 CommentsLeave a Comment


  • Reply

    Not Delia

    6 months ago

    Hi Matt

    Long time no see. I love your recipes but I am always inspired by your photos! BTW, what might be a good substitute for celeriac? I don’t think we can get it where I am.

    Will you be doing turkey for Christmas this year? I’m tempted to go away for a few days and avoid any hassle. :-)

    • Reply

      Matt

      6 months ago

      Hey Not Delia! Not sure what a good sub would be I’m afraid :(

      This year we’re going to the lake district, and as well as having turkey I’ll be doing a Jamie Oliver 5hr roast pork with a marmalade glaze. Delicious!

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