Curried Vegetable & Bacon Soup

4
Servings
10m
Prep Time
20m
Cook Time
30m
Ready In


"From Recipe+ magazine."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (499.8 g)
  • Calories 644
  • Total Fat - 26.3 g
  • Saturated Fat - 7.2 g
  • Cholesterol - 60.7 mg
  • Sodium - 1022.3 mg
  • Total Carbohydrate - 76.6 g
  • Dietary Fiber - 10.6 g
  • Sugars - 8.3 g
  • Protein - 26.4 g
  • Calcium - 122.1 mg
  • Iron - 4.8 mg
  • Vitamin C - 58.4 mg
  • Thiamin - 0.6 mg

Step 1

Heat half the oil in a large heavy based saucepan over moderate heat and cook and stir chopped onion for 2 minutes or until softened slightly and then add garlic and curry powder, cooking and stirring for 30 seconds or until fragrant and then stir in sweet potato, swede and parsnip.

Step 2

Add stock and the water and cover, bring to the boil and then reduce heat to a simmer for 15 minutes or until vegetable are tender.

Step 3

Cool slightly and process until smooth with a stick blender and the cook and stir over a low heat for 2 minutes or until heated.

Step 4

Meanwhile heat remaining oil in a medium frying pan over moderate heat and cook and stir sliced onion for 4 minutes or until browned and then add bacon, cook and stir for 3 minutes or until crisp and then remove from the heat and stir in parsley.

Step 5

Serve soup topped with sour cream and bacon mixture and the bread rolls.

Tips & Variations


No special items needed.

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