Sweet Potato and Bacon Soup
- Andrew Gallagher
2KgSweet potato, peeled and chopped
2large celery stalks, sliced
1LitreSalt reduced vegetable of chicken stock
200gRindless bacon, chopped
- Heat olive oil in a large saucepan and add chopped sweet potato and half the celery. Saute for 3-4 minutes.rn
- Blend soup base until smooth. Add stock, reserving some to adjust consistency.
- Heat 1 tsp of olive oil in a fry pan and add chopped bacon and remaining celery. Saute for 5 minutes.
- Stir through chopped bacon and celery with a drizzle of honey. Serve
A hearty soup ideal for winter.
Add 300ml reduced fat cream for a creamy finish. Add 1 Tbsp of red curry paste when cooking the sweet potato for a Thai flavour and omit the honey.