This is not a smooth blended soup, but a broth packed full of little pieces of root veg. Their flavours remain more distinct this way, which is very pleasing. Enriched with plenty of smoky bacon and finished with grated cheese, this is a fabulous, sustaining, salt-of-the-earth sort of dish. Make sure you cut the vegetables small, and keep the pieces all the same size.
Serves
Four people
Ingredients
- 1 tbsp olive oil
- 200g smoked streaky bacon or pancetta, cut into small dice
- 1 large onion, peeled and finely chopped
- 150g carrots, peeled and cut into small dice
- 150g swede, peeled and cut into small dice
- 150g potatoes, peeled and cut into small dice
- 150g parsnip, peeled and cut into small dice
- 150g celeriac, peeled and cut into small dice
- 1 litre light vegetable, ham or chicken stock
- salt and freshly ground pepper
- About 100g grated mature cheddar, to garnish
Method
Heat the olive oil in a large saucepan over a medium heat. Add the bacon and sweat gently until the fat runs and the bacon starts to turn golden. Add the chopped onion and sweat gently for another 10-15 minutes, or until soft and golden.
Add all the diced root vegetables, cover the pan and let the whole mixture sweat and soften for 10 minutes or so. Then add the stock, bring to a simmer, cover, and cook for about 15 minutes, or until all the veg are tender. Taste the soup and season accordingly.
Ladle into warmed bowls, top each with a little pile of grated cheese and serve straight away, with some thick pieces of toast.
