Celery Root & Apple Soup w/ Benevolent Bacon
6 Servings
Prep time
10 Minutes
Cook time
30 Minutes
40 Minutes
Celery Root & Apple Soup w/ Benevolent Bacon

¼ cup olive oil (or ½ stick {¼ cup} vegan butter such as Earth Balance brand)

4 cups ½ inch cubes peeled celery root (approximately from one 1¼ lb celery root)

3 cups ½ inch cubes peeled cored Granny Smith apples (approximately from 2 medium apples)

1½ cups chopped yellow onion (approximately 1 large onion)

1 TBSP salt

1/8 tsp black pepper

4½-5 cups vegetable broth

1 tsp + ½ cup grapeseed oil

½ package (2.75 ounces) Sweet Earth Benevolent Bacon

½ cup finely chopped chives


Heat a heavy large pot over medium heat. Add celery root, apples and onion. Cook them about 15 minutes until the apples are translucent. Season with salt and pepper. Stir often and do not brown.


Add 4½ cups of vegetable broth. Bring to boil and then lower the heat to simmer. Stir occasionally, simmer covered for about 25-30 minutes until the celery root and apples are soft. Remove from the heat and cool.


While the soup mixture is simmering, prepare the Benevolent Bacon. Heat a medium skillet over medium high heat. Add 1 tsp grapeseed oil and add the 4 strips of the seitan bacon. Cook each side about 2 minutes until crisp. Transfer to paper towels to drain and chop.


Working in batches, puree the soup in blender until smooth. If needed, add more broth to thin the soup mixture to desired consistency. Return soup to pot.


Puree chives, grapeseed oil and pinch of salt in blender until very smooth. Save some chopped chive for garnish.


Rewarm soup over medium heat. Divide soup among bowls. Drizzle chive oil and sprinkle chopped Benevolent Bacon and chopped chives over each bowl.