Veggie soup with streaky bacon
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
4 cup, cubes Sweet potato200g Streaky bacon2 tubs Chicken stock (Continental)1 cup, diced Celery, raw2 small (3" long) Scallions, raw3 cup Cauliflower, raw3 cup, sliced Zucchini2 cup, chopped Carrots, raw3 tsp Minced garlic Stonemill)1 tbsp Turmeric, ground1 tsp Morton Iodized Salt
Heat olive oil in pan over low heat. Add bacon and gently fry for 1 minute. Add cauliflower, celery, scallions, carrot to pot and stir to combine. Gently simmer for 3 to 5 minutes. Add sweet potato, stir and cook for a couple of minutes. Add zucchini and stir to combine. Add garlic, turmeric, stock and salt. Pour in desired amount of water over the stock/spice/herb mix (about 6 cups for a thinner soup or 2-3 for a thicker soup. Cook for at least 30 mins. You may need to leave it for longer if the veggies are really fresh and crunchy.
Serving Size: Makes half a stock pot
Number of Servings: 1.0
Recipe submitted by SparkPeople user POLAR153.
Serving Size: Makes half a stock pot
Number of Servings: 1.0
Recipe submitted by SparkPeople user POLAR153.
Nutritional Info Amount Per Serving
- Calories: 1,532.4
- Total Fat: 55.1 g
- Cholesterol: 0.0 mg
- Sodium: 5,823.2 mg
- Total Carbs: 209.3 g
- Dietary Fiber: 41.9 g
- Protein: 52.9 g
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