Name: Rustic vegetable soup (cooked on a fire)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Cuisine: Boil
Ingredients: butter; 1 onion large; 4 bacon rashers, thinly sliced; 1/2 butternut; 8 baby marrows; 1 cauliflower; 2 potatoes large; 3 carrots; 3 cloves garlic cloves; 6 mushrooms sliced; 3 tsp ina paarman's Chicken Stock Powder; water; 1 white wine; salt and freshly ground back pepper

Recipe Disclaimer

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Ingredients (14)

	butter
1	onion — large
4	bacon — rashers, thinly sliced
1/2	butternut
8	baby marrows
1	cauliflower
2	potatoes — large
3	carrots
3 cloves	garlic — cloves
6	mushrooms — sliced
3 tsp	ina paarman's — Chicken Stock Powder
	water
1	white wine
	salt and freshly ground back pepper

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Method:

Chop all the vegetables quite finely – this is a rustic soup, and there’s no blender when camping!

Heat a little butter in a cast iron pot over small flames.

Fry the onion, bacon and garlic for a few minutes.

Add the mushrooms, stir through, then add the rest of the vegetables.

Stir thoroughly to mix, then add the chicken stock and enough boiling water to cover the vegetables.

Keep the fire burning gently, sit back and have a glass of wine, and enjoy the fire while the soup cooks, and the bread rises until its pot is nearly full.

Place the bread over medium coals, away from the flames where the soup is simmering.

Top up the soup pot as the liquid cooks away.

When your bread is nearly done, check the soup for seasoning and add a glass of white wine (for a little acidity – delicious!).

Mash the vegetables in the soup with a wooden spoon, to get a lovely texture.

Serve under the trees, and enjoy while sitting around the fire.

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