Root vegetable chowder with bacon
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Picture by:
Lynn Lewis
This is a nutritious blend of sweet potatoes, carrots, onions, potatoes and other vitamin- and mineral-rich vegetables.
Ingredients
Serves: 4
- 2 teaspoons olive oil
- 1 large onion, finely chopped
- 2 medium stalks celery, coarsely chopped
- 1¼ teaspoons dried thyme
- 2 medium carrots, peeled and coarsely chopped
- 1 large sweet potato, peeled and coarsely chopped
- 1 medium parsnip, peeled and coarsely chopped
- 1 large red potato, peeled and coarsely chopped
- ½ medium green capsicum, seeded and coarsely chopped
- 1⅔ cups (420 ml) salt-reduced chicken or vegetable stock
- pinch of salt
- 1⅔ cups (420 ml) reduced-fat (2%) milk
- 1 tablespoon balsamic vinegar
- 3 slices rindless short-cut bacon, cooked and coarsely chopped
Directions
Preparation:25min ›
Cook:40min ›
Ready in:1hour5min
- Heat oil in a large saucepan over medium heat. Add the onion, celery and thyme; sauté until softened, 5 minutes. Add carrot, sweet potato, parsnip, potato, green capsicum, stock and salt. Add just enough water to cover the ingredients. Simmer, covered, until vegetables are tender, 30 minutes.
- Purée half the soup in a blender until smooth. Return the purée to the pan. Stir in milk and heat gently. Stir in vinegar. Sprinkle with bacon just before serving.
fresh ideas
Two or three slices of coarsely chopped hot salami or a little pancetta or prosciutto can be sprinkled on the soup in place of bacon.
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