Root Vegetable and Bacon Soup

A delicious and simple soup, could be used as a basis for other soups, or just eaten as it is. I like chunky vegetables, but if you prefer smaller sized chunks then reduce the cooking time accordingly as small pieces cook faster.




3 medium sized carrots, roughly chopped
2 medium parsnips, roughly chopped
2 onions, roughly chopped
1 small (1/2 meduim) swede, chopped
3 small (2 meduim) potatoes, finely chopped
4 rashers streaky bacon, finely sliced
1 1/2 litres chicken stock
1 clove garlic, crushed
1 small sprig rosemary
1 tbsp sunflower oil
salt and pepper to taste


Step 1
Heat the oil in a large saucepan, and add the carrots, swede and onion and cook over a medium heat for five minutes while stirring. Add the garlic and parsnips, and cook for a futher minute before adding the stock and rosemary. Cook on a low heat for 30 minutes.

Step 2
Add the bacon and potatoes and cook for a further 10 minutes, adding salt and pepper to taste, and serve with a crusty roll.


This soup is a deliciously warming meal to have, and can be had at any time of the year. Adding different vegetables can make it more seasonal, as can adding different meats. For example, asparagus and mange tout could be added to give a more summery feel for the soup, while brussel sprouts and turkey could be added for a christmassy feel. It can also be made vegetarian by simply removing the bacon from the recipe.