Ingredients
- 2 tablespoons oil (vegetable or olive oil)
- 1 yellow onion, chopped
- 1 yellow onion, thinly sliced
- 2 cloves garlic, finely chopped
- 1 tablespoon mild curry powder
- 800 grams sweet potato (chopped, orange sweet potato)
- 1 swede, chopped
- 1/2 pound parsnips (chopped, 2 parsnips)
- 1 litre low-sodium chicken stock
- 1 cup water
- 150 grams bacon (diced)
- 2 tablespoons parsley, coarsely chopped
- Sour cream, to serve
- 4 (170 grams) bread rolls (to serve, rolls of choice)
How to Make
-
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.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.