Streaky bacon & vegetable soup recipe

34 ratings Rate
  • Serves 4
  • 10 mins to prepare and 20 mins to cook
  • 157 calories / serving
  • Freezable
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Heat the oil in a pan and fry the bacon until crisp and golden. Add the vegetables and cook for a further five minutes until slightly softened.

Pour over the stock, bring to the boil and simmer for 10 minutes until the vegetables are tender. Stir in the tomatoes and parsley and season. Serve.

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Freezing tip: This recipe is perfect for making in large batches and freezing to use at a later date. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. Always defrost and heat thoroughly before eating. Never re-freeze food that has already been frozen; this includes raw and cooked ingredients such as meat, fish and poultry.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
  • Ingredients

  • 1tbsp olive oil
  • 100g streaky bacon, diced
  • 2 celery stalks, finely chopped
  • 2 carrots, peeled and finely chopped
  • 200g young turnips, diced
  • 2 medium potatoes, peeled and diced
  • 1.5l chicken or vegetable stock
  • 4 medium tomatoes, deseeded and chopped
  • 2tbsp parsley
  • salt
  • pepper
  • Energy 655kj 157kcal 8%
  • Fat 10g 14%
  • Saturates 3g 14%
  • Sugars 7g 8%
  • Salt 2g 34%

of the reference intake
Carbohydrate 12.7g Protein 5.9g Fibre 3.7g


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