adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Roasted vegetable & bacon soup
0 Likes
Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
75 minutes
Cozy up with a comforting roasted veggie and bacon soup for winter!
Ingredients:
  • 6 bacon rashers, rind and excess fat trimmed, coarsely chopped
  • 2 red capsicums, halved, deseeded
  • 2 leeks, pale section only, halved lengthways, sliced
  • 700g orange sweet potato (kumara), peeled, cut into 2cm pieces
  • 3 unpeeled garlic cloves
  • 36.40 gm olive oil
  • 750ml (3 cups) chicken style liquid stock
  • Salt & freshly ground black pepper
Instructions:
  • Preheat your oven to 180°C.
  • In a large non-aluminium roasting pan, combine the bacon, capsicums, leeks, sweet potato, garlic, and olive oil, gently tossing until evenly coated.
  • Place sweet potato in a preheated oven and bake, stirring occasionally, until golden and tender, about 1 hour. It should be irresistible when done. Rest the capsicums on a large plate, cover with plastic wrap, and set aside the remaining vegetable mixture to cool for 10 minutes.
  • Peel the capsicums and place them in a food processor. Squeeze the garlic cloves into the bowl with a quarter of the vegetable mixture and 125ml (1/2 cup) of stock. Process until smooth. Transfer the capsicum mixture to a large saucepan and combine with the remaining vegetable mixture and stock.
  • Heat the mixture over medium heat until it reaches a boil, stirring occasionally. Taste, then season with salt and pepper to your liking.

Similar Recipes