Zucchini, Bacon & Lentil Soup
Zucchini, Bacon & Lentil Soup
Soup season is one of my favourite times of the year! Soups are incredible – easy, cheap, delicious and full of goodies. You can usually throw in any extra veggies you have and can also freeze leftovers to enjoy another day.
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Ingredients
- 1 tablespoon extra virgin olive oil
- 1 tablespoon butter
- 1 leek large, finely diced (or use 3 shallots)
- 5 bacon rashers finely chopped
- 3 celery sticks finely chopped
- 2 carrots large, finely chopped
- 2 potatoes white, finely diced
- 2 zucchini finely chopped
- 1.5 litres chicken stock or vegetable stock (more if you like a thinner soup)
- 1 cup dried soup mix rinsed well
- sea salt & cracked black pepper
- parmesan cheese grated, to serve (optional)
Instructions
- Place a large saucepan over medium heat. Add the olive oil and butter and let it melt. Add the leek 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.1 tablespoon extra virgin olive oil, 1 tablespoon butter, 1 leek, 5 bacon rashers, 3 celery sticks, 2 carrots, 2 potatoes, 2 zucchini
- 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 about 20–25 minutes until the lentils are cooked. Season well with cracked black pepper. Check the salt – you may not need any if the stock was salty.1.5 litres chicken stock, 1 cup dried soup mix, sea salt & cracked black pepper
- Serve into bowls and top with some grated parmesan, if desired.parmesan cheese
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