Bacon and roast vegetable soup
(at time of publication)
Instructions
Step 1 Heat a large saucepan. Add bacon and thyme (there's no need to add any oil) and fry, stirring, for 10 minutes, until golden.
Step 2 Add stock, cover and bring to the boil. Add Roasted vegetables*, then remove half the mixture and blend. Tip back into pan, season with salt and pepper and return to heat. Add water to thin soup, if desired. Bring to the boil, then divide among 4 bowls and scatter over basil leaves.
*Roasted vegetables
Preheat oven to 180°C. Place vegetables into a large roasting tin, drizzle over olive oil, season with salt and pepper and roast for 40 minutes, or until soft and golden.
You can also use the vegetables as a base in these recipes:
Honeyed vegetables with feta and rocket
Speedy roast chicken and orange-roasted vegetables
Coconut and cashew curry with roast vegetables
HFG Tip
Make your own stock with the trimmings from the leek, carrots and onion, plus a handful of woody herbs such as thyme or rosemary. Put into a pan and cover with cold water. Bring to the boil and simmer whilst the vegetables are in the oven.
About this Recipe
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- 5 rashers bacon, fat trimmed and chopped
- 1 tablespoon freshly chopped fresh thyme
- 4 cups good quality hot chicken or vegetable stock
- 2 cups water (optional)
- 1 quantity Roasted vegetables*
- salt and black pepper, to season
- 1 small handful fresh basil leaves
- *Roasted vegetables
- 2 medium-sized kumara, chopped
- 2 carrots, chopped
- 1 red capsicum, chopped
- 1 yellow capsicum, chopped
- 1 leek, chopped
- 1 red onion, chopped
- 1 small eggplant, chopped
- 3 tablespoons olive oil
- salt and pepper
Nutritional information (per serve)
Nutrition information is given per serve
*NS: not specified
