Roasted vegetable & bacon soup

Posted by adm On September - 25 - 2011

How to cook Roasted vegetable & bacon soup


  • 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.

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