Roasted vegetable & bacon soup

Recipes / Soups

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

Recipe «Roasted vegetable & bacon soup» presented in category Recipes / Soups, to prepare this dish you will need no more 1:00 minutes. To make this dish at home by prescription from the author sheff would need: 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 , peeled, cut into 2cm pieces, 3 unpeeled garlic cloves , 2 tbsp olive oil, 750ml chicken stock, Salt & freshly ground black pepper .

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 , peeled, cut into 2cm pieces 
  • 3 unpeeled garlic cloves 
  • 2 tbsp olive oil 
  • 750ml chicken stock 
  • Salt & freshly ground black pepper 

Instructions

  1. Preheat oven to 180°C.
  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.