Five Root Soup with Bacon – Hugh Fearnley Whittingstall

Heat 1T oil in a large soup pan.

Add 100g diced bacon/pancetta & cook gently until it colours.

Add 1 finely chopped large onion & sweat for 10-15m until soft & golden.

Add 150g diced carrots, 150g diced swede, 150g peeled, diced potato (rocket, rua, desiree good in this recipe as not too floury), 150g diced parsnip, 150g diced celeriac – cover pan & sweat gently for 10m.

Pour in 1L stock & bring to simmer.

Cover & cook 15m til veg are tender.

Season with s&p to taste & serve with a sprinkling of grated mature cheddar OR Blend until smooth & top with a blob of pesto. (you can use whatever root veg you have available & also leave out the bacon if you prefer).

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