Pea + Bacon Soup (LC)
Ingredients
- 1 tbsp olive oil
- 1 onion, diced
- 1 large leek, trimmed, washed, and cut into 2.5 cm pieces
- 300g peas (fresh or frozen)
- 1 tsp garlic powder
- 1-2 tsp fresh mint, chopped (or dried mint)
- Black pepper for seasoning
- 1 vegetable stock cube (low sodium)
- 1 litre boiling water
To serve (per portion):
- 2 bacon medallions
Instructions
Heat the olive oil in a saucepan or in the base of your soup maker if it has a sauté function.
Add the onion and leeks and cook for a few minutes.
Stir in the peas, garlic powder, mint and black pepper, cooking for another 2 minutes.
Crumble in the vegetable stock cube and pour in the water.
If using a soup maker, use the smooth setting to cook the soup.
If using a saucepan, simmer for 25–30 minutes until the vegetables are tender.
While the soup is simmering, cook the bacon to your liking.
Transfer the soup to a food processor or use a stick blender to blitz until smooth.
Taste and adjust seasoning as needed. Add more water to your desired consistency if needed.
If using a soupmaker, transfer the soup to a saucepan and heat through if needed.
To serve, add the cooked bacon on top with a sprinkle of black pepper.
* Note - You can also use 2 bacon rashers or ham slices.
This recipe serves 2-3. Store any leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.
You could add all of the ingredients into the soup maker and cook according to your soup maker’s instructions.