Chunky Root Vegetable And Bacon Soup - cooking recipe

Ingredients

2 tbsp sunflower oil
100 g smoked streaky bacon, diced
1 kg potato, peeled and diced
300 g celeriac, peeled and diced
2 None carrots, peeled and chopped
1 None leek, trimmed and sliced
1.5 litres vegetable stock
1/2 tsp dried marjoram
20 g butter
100 g onions, peeled and sliced into rings
5 tbsp chopped fresh parsley

Preparation

Heat the oil in a large saucepan, add the bacon and saute for 4-5 mins, stirring. Add the potato, celeriac, carrot and leek to the pan and saute for 1-2 mins, stirring. Pour in the stock then stir in the marjoram. Bring to a boil then cover and simmer for 15-20 mins.
Heat the butter in a wide frying pan, add the sliced onion and fry for 4-5 mins, until golden and slightly crisp. Transfer the soup to a large terrine dish and sprinkle with onions and parsley. Serve.