Submitted by Margo Wright
Vege and Bacon Soup
Serving: 5
Ingredients
- 1 big sized cauliflower
- 5 carrots
- 5 potatoes
- 1 big red sweet potato
- 2 leeks
- 2 onions
- 3 tbs minced garlic
- 700gms bacon (any type)
- 1tbs paprika
- 1tbs cayenne pepper
- 1tbs roast veg seasoning
- 1tbs garlic + herb seasoning
- 1tbs parsley
- 3L vege stock
Instructions
- 1. Chop everything. Fry half of the bacon and save for later. Leave other half to add to slow cooker (SC)
- 2. Add everything into SC and put on high for 4 hours (or low for 8)
- 3. Once cooked, blitz all together while leaving some chunks of veges (we preferred that)
- 4. Sprinkle some fried, crunchy bacon on top, a dash of Parmesan and a bit of cracked chili.
- TOAST
- 1. Toast as many bread as you like until they are slightly brown.
- 2. Butter them, sprinkle garlic granules and Parmesan on top and grill for 10 mins.
- Enjoy!
- You can add and take away whatever veges you want but I just added what was in the fridge.
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Amazing!! I am not a soup person but this is so good! Thick and full of flavour. Will definitely make it again.
Next time I’ll use half, as it didn’t all fit in my 6L slow cooker. Made a lot of lunches though and has a nice taste.
Can I ask if you used the amount of cayenne pepper suggested?
I used a little bit less than the recipe states and it’s way too spicy for me.
That must be how Margo likes hers, but you could definitely reduce it further to suit your tastes Mel 🙂