Vege and Bacon Soup

Submitted by Margo Wright

Vege and Bacon Soup

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Serving: 5
Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes


  • 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


  • 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.
  • 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.

4 thoughts on “Vege and Bacon Soup”

  1. Bernadette Mauro

    Amazing!! I am not a soup person but this is so good! Thick and full of flavour. Will definitely make it again.

  2. Emma-May Palmer

    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.

  3. 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.

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