Hearty Vegetable and Bacon Soup

Hearty Vegetable and Bacon Soup

1 Tbsp minced garlic

1 chopped onion

3 chopped carrots

4 chopped potatoes

1 cup diced mushrooms

2 cups frozen peas

1.5 litres organic vegetable stock

2 cups water

4 pcs of cooked bacon

1 cup grated cheese (optional)

3 Tbsp olive oil

1 Tsp garlic powder

2 Tsp red chilli flakes

Salt and pepper to taste

METHOD

In a large sauce pan add in 2 tbsp of olive oil. While heating, chop up vegetables and add in the minced garlic and chopped onions.

Once onions and garlic are cooked, add in the chopped carrots and potatoes and cook for 1-2 minutes. Then, add in the vegetable stock, water, and seasonings and bring to a boil.

While everything is being boiled, cook the chopped bacon and the diced mushrooms (add 1 tbsp olive oil) in two separate pans and leave them off to the side.

Cook soup for about 20-25 minutes until vegetables are soft. Once vegetables become soft, add half of the soup to a blender to create a creamy texture.

Add blended soup back into the sauce pan, and add the cooked bacon, mushrooms, frozen peas, and the cheese.

Cook for anther 5 minutes until peas are cooked and cheese is melted.

Serve with some sourdough bread or multi-grain/ gluten-free crackers.

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Christina Anania