A perfect winter warmer, create this roasted vegetable and bacon soup when it is cold outside!
- Preheat oven to 180°C.
- 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.
- 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.
- 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.)
- Bring to the boil over medium heat, stirring occasionally. Taste and season with salt and pepper.
You may need it
Store Spice Organizer
Food Storage Container Set
Cutting Board Set