Paula Southworth

Nutritionist and Health Coach

BSc Nutrition and Sports Science

Massey University, Auckland

New Zealand

Kumara, Leek & Bacon Soup  (serves 4 - 6 )

 

Ingredients:

I Tbsp coconut oil

½ - 1 x 200 g packet of bacon – cut into small pieces

1 large onion - chopped

2 cloves garlic - crushed

1 medium – large leek – washed, cut half & sliced thinly

1 Tbsp butter

3 medium sized potatoes – peeled & cut into pieces

2 medium sized kumara - peeled & cut into pieces

± 1 litre chicken stock

Salt & freshly ground pepper to taste

¼ cup cream

½ bunch flat leaf parsley

 

Method:

  • Fry bacon in coconut oil until cooked, remove from pan & drain on a paper towel.
  • Add onion, a little water to deglaze the pan & butter, fry for about 5 minutes until onions are translucent.
  • Add garlic & leeks & fry until leeks are soft.
  • Add potatoes, kumara & chicken stock.  Season with salt & pepper.
  • Bring to a boil.  Simmer with lid ajar for about 30 minutes, until veggies are tender.
  • Add chopped parsley & blend until smooth with a hand blender or food processor.
  • Add cream & adjust thickness with extra stock if needed. Taste for salt & pepper.
  • Stir well.
  • Garnish with fresh, chopped parsley & freshly ground black pepper.