PaleoAce » Recipes » Starters » Recipe
Spicy Squash and Bacon Soup
Ingredients (serves 6):
- 12 rashers of bacon
- 3 - 4 mixed squashes
- 2 beetroot
- 2 sweet potatoes
- 4 parsnips
- 5 carrots
- 3 tablespoons olive oil (for baking vegetables)
- 2 tablespoons olive oil (for frying onion)
- Sea salt (to taste)
- Black pepper (to taste)
- 1 red onion, chopped
- 3 cloves of garlic, finely chopped
- 1 chilli pepper, sliced
- Fresh ginger, sliced (to taste)
- Ground coriander seeds (optional, to taste, and you could use fresh coriander)
- Oregano (optional, to taste)
- Rosemary (optional, to taste)
How To Make It:
Put the squash, beetroots, sweet potato and parsnips in baking tray. Drizzle with olive oil and sprinkle with salt and pepper to taste. Bake for 30 minutes at 150°c.
Fry up the onion, chilli, garlic and ginger in olive oil.
Chop the baked vegetables into small chunks. If you prefer a smooth-textured soup you might want to use a food processor instead.
Mix the vegetables with the fried onion etc and water or chicken stock. Use enough liquid to cover the ingredients. Add the remaining herbs and spices and simmer over a low heat for 30 minutes to an hour.
Grill the bacon, then chop it and sprinkle over a bowl of soup to serve (you could use leftover chicken instead of bacon).
Notes:
The spices are optional. Feel free to replace with your own herbs and spices according to your taste.