Five-Root Soup with Bacon
2018-04-09 16:13:18
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Nutrition Facts
Serving Size
1823g
Amount Per Serving
Calories 763
Calories from Fat 239
% Daily Value *
Total Fat 27g
41%
Saturated Fat 5g
25%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 15g
Cholesterol 31mg
10%
Sodium 4873mg
203%
Total Carbohydrates 115g
38%
Dietary Fiber 21g
84%
Sugars 37g
Protein 22g
Vitamin A
408%
Vitamin C
160%
Calcium
28%
Iron
29%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 1 tablespoon rapeseed or olive oil
- 3 oz. finely diced unsmoked streaky bacon or pancetta
- 1 large onion, finely chopped
- 1 cup finely diced carrots
- 1 cup finely diced rutabaga
- 1 cup finely diced boiling potatoes
- 1 cup finely diced parsnip
- 1 cup finely diced celery root
- 4 cups light vegetable or chicken stock
- Sea salt and freshly ground black pepper
Instructions
- Heat the oil in a large saucepan, add the bacon or pancetta and cook gently until the fat runs and the bacon starts to turn golden. Add the onion and sweat for 10–15 minutes, until soft and golden. Add all the diced root vegetables, cover the pan and let the whole mixture sweat and soften for 10 minutes or so, stirring occasionally.
- Pour in the stock and bring to a simmer. Cover and cook for about 15 minutes, until all the vegetables are tender.
- Taste the soup and season accordingly. Ladle into warm bowls, scatter over some chives and top with grated cheese.
Notes
- The key to success with this soup is to cut the root vegetables small and keep the pieces all about the same size so they cook evenly. It helps to be in a chopping mood when you set about this one. If you don’t have any Cheddar to hand, or you want to go easy on the cheese, you can finish the soup with a trickle of rapeseed or olive oil instead. You could also leave out the bacon to make a vegetarian version.
Adapted from River Cottage Every Day
Adapted from River Cottage Every Day
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