Roasted vegetable & bacon soup
- 09.03.2017
- 1 125
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
- 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.