Ingredients
- 1 tablespoon extra virgin olive oil.
- 1 small (100g) brown onion, diced.
- 1 small (170g) red capsicum, deseeded and roughly chopped.
- 1 small (100g) carrot, diced.
- 2 stalks celery, stems and leaves diced.
- 3 garlic cloves, minced.
- 1 large (100g) tomato, diced.
- 1 tablespoon tomato paste.
- 2 cups vegetable stock.
- 1 teaspoon horseradish.
- 100 g bacon, rind removed and roughly diced.
- 50 g mozzarella, grated.
- sea salt, to season.
- freshly cracked black pepper, to season.
- 2 slices sourdough bread, toasted, to serve.
Directions
- 1. Add olive oil, onion, capsicum, carrot, celery and garlic to a medium pot on low-medium heat. Saute for 10 minutes until vegetables soften.
2. Add in the tomato, tomato paste, stock and horseradish. Bring to the boil, then reduce to a simmer for 15 minutes.
3. Meanwhile, heat a small frying pan on medium heat. Add in bacon pieces and fry for 5 minutes until crispy, turning the pieces every few minutes. Set aside.
4. Using a stick blender, blitz the contents of the pot creating a smooth soup. Alternatively, add the contents into a blender in batches and blend until smooth. Stir through mozzarella.
5. Separate soup into a bowl for dinner and a container for lunch tomorrow. Season with salt and pepper, top each with bacon pieces and serve with a piece of buttered sourdough bread.
Note
Make this in your slow cooker: Add all ingredients into your slow-cooker and cook on high for 2 hours.
Paleo + dairy-free option: Omit mozzarella and use Paleo Bread instead of sourdough to serve.
Gluten-free option: Use gluten-free bread. Alternatively use 2 slices of Paleo Bread.
We’ve taking inspiration from one of our favourite cocktails - a Bloody Mary (minus the vodka) to bring you this hearty winter-warming soup.
Ingredients
- 1 tablespoon extra virgin olive oil.
- 1 small (100g) brown onion, diced.
- 1 small (170g) red capsicum, deseeded and roughly chopped.
- 1 small (100g) carrot, diced.
- 2 stalks celery, stems and leaves diced.
- 3 garlic cloves, minced.
- 1 large (100g) tomato, diced.
- 1 tablespoon tomato paste.
- 2 cups vegetable stock.
- 1 teaspoon horseradish.
- 100 g bacon, rind removed and roughly diced.
- 50 g mozzarella, grated.
- sea salt, to season.
- freshly cracked black pepper, to season.
- 2 slices sourdough bread, toasted, to serve.
Directions
- 1. Add olive oil, onion, capsicum, carrot, celery and garlic to a medium pot on low-medium heat. Saute for 10 minutes until vegetables soften.
2. Add in the tomato, tomato paste, stock and horseradish. Bring to the boil, then reduce to a simmer for 15 minutes.
3. Meanwhile, heat a small frying pan on medium heat. Add in bacon pieces and fry for 5 minutes until crispy, turning the pieces every few minutes. Set aside.
4. Using a stick blender, blitz the contents of the pot creating a smooth soup. Alternatively, add the contents into a blender in batches and blend until smooth. Stir through mozzarella.
5. Separate soup into a bowl for dinner and a container for lunch tomorrow. Season with salt and pepper, top each with bacon pieces and serve with a piece of buttered sourdough bread.
Note
Make this in your slow cooker: Add all ingredients into your slow-cooker and cook on high for 2 hours.
Paleo + dairy-free option: Omit mozzarella and use Paleo Bread instead of sourdough to serve.
Gluten-free option: Use gluten-free bread. Alternatively use 2 slices of Paleo Bread.