Zucchini, Bacon & Lentil Soup
Zucchini, Bacon & Lentil Soup
OHHHHHH Soup season – one of my all time favourite times of the year!!!Soups are incredible- they are usually easy, cheap, delicious and full of goodies.You can also usually throw in any extra veggies you have and soups are freezer friendly – the perfect combination!!!
Ingredients
- 1 tablespoon olive oil extra virgin
- 1 tablespoon butter
- 1 leek large, or 3 shallots, finely diced
- 5 rasher bacon finely chopped
- 3 celery sticks finely chopped
- 2 carrots large finely chopped
- 2 potatoes white, finely diced
- 2 green zucchini finely chopped
- 1.5 litres chicken stock or vegetable stock, more if you like a liquidy soup
- 1 cup dried soup mix rinsed well
- cracked black pepper
- sea salt
- parmesan cheese grated to serve, optional
Instructions
Method:
- Place a large saucepan onto medium heat. Add the olive oil and butter and let it melt. Add the leek/shallot and cook, stirring for 2-3 minutes. Then add the bacon and stir through for about 2 minutes. Add the celery, carrot, potato and zucchini. Stir through and cook for about 10 minutes, until soft and fragrant. Add the stock and bring to the boil. Add the dried soup mix and turn the heat down to low. Place the lid on and simmer for approx. 20-25 minutes. Season well with cracked black pepper. Check the salt, you may not need any if the stock was salty.
- Serve into bowls and top with some grated parmesan (optional).
Nutrition
Calories: 277kcalCarbohydrates: 26gProtein: 11gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 25mgSodium: 522mgPotassium: 699mgFiber: 2gSugar: 6gVitamin A: 3727IUVitamin C: 18mgCalcium: 34mgIron: 2mg
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