10 October, 2015
Vegetable and Bacon Soup
Vegetable and Bacon Soup
Serves: 4-6
Ingredients:
- 1 leek
- 3 celery stalks
- 1 zucchini
- 1 swede
- 1 turnip
- 2 parsnips
- 2 carrots
- 200g sweet potato
- 200g butternut pumpkin
- 2 bacon bones, approximately 300g
- 1 tablespoons chicken stock powder
- Salt & pepper, to taste
Method:
- Peel all vegetables that require peeling and roughly chop all vegetables to the same size
- Place all ingredients in a large soup/stock pot, the cover with water and bring to the boil
- Once boiling, place the lid on and reduce to a gentle simmer and simmer for at least 60 minutes
- Remove the bacon bones and using a stick blender blitz the soup until you get the soup to your preferred
textures - Optional extra to serve with a dollop of sour cream.
Recipe Notes:
- Store covered in the fridge for a maximum of 3 days
- This recipe is freezer friendly
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.