Roasted vegetable & bacon soup
Ingredients:
- 6 bacon rashers, rind and excess fat cut, coarsely sliced
- 2 red capsicums, halved, deseeded
- 2 leeks, pale section just, halved longways, sliced
- 700g orange sweet spud (kumara), raw, delve 2cm pieces
- 3 unpeeled garlic cloves
- 2 tbs olive oil
- 750ml (3 cups) chicken strain
- Saltiness & freshly ground black peppercorn
How to:
Preheat oven to 180°C.
Place the bacon, capsicums, leeks, sweet spud, 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 bid. Transfer the capsicums to a large plate and cover with plastic wrapper. Set the remaining vegetable mixture aside for 10 minutes to cool slimly.
Peel the capsicums and place in the bowl of a food processor. Squeeze the flesh from the garlic cloves into the trough. Add a quarter of remaining vegetable mixture and 125ml (1/2 cup) of strain, and process until polish. Transfer the capsicum mixture to a large saucepan. Stir in the remaining vegetable mixture and strain. (To freeze soup, see To Freeze downstairs.)
Bring to the boil over medium warmth, stirring occasionally. Taste and season with salt and pepper.
Prepare time:15 min.
Cooking time:60 min.