Roasted vegetable & bacon soup

Roasted vegetable & bacon soup


A perfect winter warmer, create this roasted vegetable and bacon soup when it is cold outside!

The ingredient of Roasted vegetable & bacon soup

  1. 6 bacon rashers, rind and excess fat trimmed, coarsely chopped
  2. 2 red capsicums, halved, deseeded
  3. 2 leeks, pale section only, halved lengthways, sliced
  4. 700g orange sweet potato (kumara), peeled, cut into 2cm pieces
  5. 3 unpeeled garlic cloves
  6. 2 tablespoons olive oil
  7. 750ml (3 cups) Massel chicken style liquid stock
  8. Salt & freshly ground black pepper

The instruction how to make Roasted vegetable & bacon soup

  1. Preheat oven to 180u00b0C.
  2. Place the bacon, capsicums, leeks, sweet potato, garlic and olive oil in a large non-aluminium roasting pan. Gently toss until coated with the oil.
  3. Bake in preheated oven, stirring occasionally, for 1 hour or until the sweet potato is golden and tender. Transfer the capsicums to a large plate and cover with plastic wrap. Set the remaining vegetable mixture aside for 10 minutes to cool slightly.
  4. Peel the capsicums and place in the bowl of a food processor. Squeeze the flesh from the garlic cloves into the bowl. Add a quarter of remaining vegetable mixture and 125ml (1/2 cup) of stock, and process until smooth. Transfer the capsicum mixture to a large saucepan. Stir in the remaining vegetable mixture and stock. (To freeze soup, see To Freeze below.)
  5. Bring to the boil over medium heat, stirring occasionally. Taste and season with salt and pepper.

Nutritions of Roasted vegetable & bacon soup

calories: 374.752 calories
calories: 19 grams fat
calories: 5 grams saturated fat
calories: 29 grams carbohydrates
calories: 13 grams sugar
calories: 18 grams protein
calories: 38 milligrams cholesterol
calories: 1699.96 milligrams sodium
calories: NutritionInformation

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