Creamy carrot, kumara & bacon soup
Prep 25 mins | Cook 50 mins | Serves 4
This soup thickens on standing, add extra stock if necessary.
1 tbs olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
175g rindless shortcut bacon rashers, roughly chopped
600g kumara (orange sweet potato), peeled and diced
600g carrots, peeled and diced
5 cups chicken stock
Reduced fat tasty cheese and thick wholegrain toast, to serve
Step 1 Heat oil in a large saucepan over medium heat. Add onion, garlic and bacon and cook, stirring often, for 5 minutes. Add kumara and carrots and cook, stirring often, for 10 minutes.
Step 2 Add stock, cover and bring to the boil. Reduce heat to medium-low, partially cover and simmer, stirring occasionally, for 25–30 minutes or until vegetables are tender.
Step 3 Blend or process soup until smooth. Heat soup over medium-low heat until hot. Season with salt and pepper to taste. Ladle into mugs or large cups, sprinkle with cheese (and some extra crisp bacon if liked) and serve with toast.
Good for you ... Carrots
The old saying that carrots help you see in the dark is due to their high content of beta carotene, which the body converts to vitamin A and uses for normal vision.
A good source of vitamin C, one of the vitamins needed for the normal functioning of the immune system.
Provide dietary fibre, whether raw or cooked. Dietary fibre helps keep the intestine healthy.