Easily adapted to vegan
You have to try this comforting and healthy soup recipe! It’s loaded with veg, high in protein! Affordable soup recipe for less than £1 per serving. You can also make this vegan by substituting the Better Naked Bacon with our ‘without the oink’ rashers.
Use up odd veg left in the fridge – the last of the carrots, celery, garlic – don’t waste them. Better Naked Bacon is nitrite-free with no artificial preservatives so it’s the perfect partner for a healthier and tastier soup.
Start by rinsing the lentils well.
In a large pot add a splash of olive oil on a medium heat, then add the bacon. Cook the bacon until crispy, then remove with a slotted spoon.
Add the butter and onion, garlic, and chilli saute for a couple of minutes until fragrant, then add the carrot, sweet potato, and celery.
Cook for a further few minutes until everything gets some colour, then add the lentils, stock, and bay leaves. Scrape everything up from the bottom. Season with salt and pepper. Bring to a boil, then reduce to low and simmer for 45 minutes to 1 hour.
Meanwhile, add your cream to a pan, along with the garlic cloves, bay leaf, and thyme. Leave this to simmer on a low heat while the soup cooks. Strain out the aromatics when it’s ready.
For your croutons, dice up some sourdough bread and toss in olive oil with a pinch of salt, then pop into a 175 C oven for 30-40 minutes, or until golden and crunchy.
Once the soup is ready, blend everything to your desired consistency, and taste again for a final season. You can even add a splash of the cream to make it extra indulgent, or a splash of water if you want to thin it out.
Serve the blended soup in a bowl, top with the garlic cream, a few croutons, and a healthy sprinkle of the bacon. Finish with a sprinkle of black pepper, and enjoy!
Use Better Naked without the oink rashers, available at OCADO.
