Vegetable soup with bacon

Recipe from: 7/23/1998 12:00:00 AM
Ingredients 10
Servings 1


Serving Change
  • 50
  • 15
    olive oil
  • 2
    onions, chopped
  • 6
    rashers bacon
  • 2
    carrots, cut into pieces
  • 300
    sweet potatoes, diced
  • 750
    pumpkin or butternut, peeled and diced
  • 2
    medium-sized potatoes, diced
  • 2
    chicken stock
  • salt and freshly ground black pepper


Melt the butter and oil in a large saucepan and sauté the onions until soft. Chop two rashers of bacon and add to the pan. Fry until done and add the carrots. Stir-fry until glossy and add the remaining vegetables and stock. Bring to the boil, reduce the heat and simmer for about 40 minutes or until the vegetables ore tender. Season to taste with salt and black pepper. Cool the soup slightly and purée two thirds in a food processor. Add to the remaining soup in the saucepan and reheat until hot. Fry the remaining bacon until crisp and chop coarsely. Ladle the soup into hot soup bowls and garnish with bacon. Serves 8.

Read more on: soup  |  pork

NEXT ON FOOD24X publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.