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Recipes | 28 by Sam Wood
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Virgin Mary Soup with Bacon

By Meg Yonson

I Quit Sugar 8WP recipe: Blood Mary Soup with bacon
  • 2 servings
  • Prep - 10 mins
    Cooking - 25 mins
  • Total - 35 mins
I Quit Sugar 8WP recipe: Blood Mary Soup with bacon

We’ve taking inspiration from one of our favourite cocktails - a Bloody Mary (minus the vodka) to bring you this hearty winter-warming soup.  

Servings: 2
Preparation: 10 mins
Cooking: 25 mins

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.