Information
Prep: 10 mins | Cook time: 25 mins | Serves: 4 | Gluten Free
Ingredients list
- 1 white onion, chopped
- ¼ butternut pumpkin, roughly chopped
- 1 small sweet potato, chopped
- 1 carrot, chopped
- 1 white potato, chopped
- 1 knob of ginger (approx. 2 cm piece)
- 1 bay leaf
- 4 cups vegetable stock
- 2 tsp salt
- 1 tsp black pepper
- 1 rasher crispy bacon, crumbled (to serve)
- Greek yoghurt (to serve)
Method
- In a large pot, add chopped onion, pumpkin, sweet potato, carrot, white potato, and ginger.
- Pour in vegetable stock and top up with water until the vegetables are fully submerged.
- Add bay leaf, salt, and pepper. Bring to a gentle simmer.
- Cook for 20–25 minutes, or until vegetables are tender.
- Remove the bay leaf and ginger. Blend the soup using a stick blender or carefully in batches in a blender until smooth.
- Taste and adjust seasoning if needed.
To Serve: Ladle into bowls and top each with a dollop of Greek yoghurt and crumbled crispy bacon
Optional: Serve with a toasted cheese sandwich on the side for extra comfort.
Notes: Substitute Greek yoghurt with sour cream, cream, or a splash of milk for a different finish. For a
vegetarian version, skip the bacon and top with toasted seeds or croutons.
