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Celeriac and Sweet Potato Soup with Pancetta

Sweet Potato and Celeriac Soup with Pancetta

Course Soup
Cuisine British
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 2
Author Fiona Maclean


  • 100 g Sweet Potato peeled and cubed
  • 200 g Celeriac peeled and cubed
  • 600 ml Vegetable stock I used Knorr touch of taste
  • 1 thin slice Pancetta grilled or dry fried till crispy
  • Salt and pepper to taste


  1. Boil the cubes of celeriac and sweet potato in lightly salted water till tender
  2. Drain and mash roughly
  3. Stir through the vegetable stock (nb. use the water from boiling the vegetables for extra flavour)
  4. Zap with a hand blender and simmer gently for 5 minutes. Taste and add salt and pepper as required
  5. Serve garnished with the pancetta crisps - or with croutons for a vegetarian option