souper dooper...


Red Pepper and Onion Chutney Soup with Bacon




Its (almost) August now, and the days are looking sunnier.
You would think that I would be spending my time suntanning and gardening, trying to get as much of those rays as possible.
Sadly, this is not so.
Rather, I have been caught up in avoiding the lice "incident" from school (this was me spending far too much time looking at my hair in the mirror - if there is anything that freaks me out, its critters living in my hair, luckily, I did not have any) ,
patching up my grandfather's fence and the general day to day of living with a dog who jumps the fence, and the other one who still likes to take the occasional pee on the couch (so a kangaroo and an incontinent old woman).

Its days like that when all I want to do is sit in the corner and stare at the wall, rather than spend ages making dinner.
Here's where this fancy little number steps in.
Soup can be made in bulk, and frozen, this soup in particular is a brilliant soup because its packed with flavour and acts really well as a base soup.
You can throw pretty much anything in and it tastes fantastic: beans, spinach, broccoli, noodles, chicken, rice even barley.

You can even leave out the bacon and make a splendid vegetable soup from this recipe (although bacon makes me happy, so I won't leave it out...)

Red pepper and onion chutney soup with bacon
Makes 2 litres

150g back bacon
30g sunflower oil
350g white onion
50g sugar
40g apple cider vinegar or red wine vinegar
500g (5) ripe tomatoes, halved
150g (1) red pepper
150g (1) green pepper
1l veg or chicken stock (either homemade or using 1L water and 1 knorr stock cube)
4g salt


Peel and finely chop the onions.
Wash and dice the peppers.
In a large pot, heat half the oil on the stove.
Add the bacon bits and cook for 10 minutes until crispy.
Remove from the pot and set aside.
Add the remaining 15g of oil to the pot, and add the onions. Cook for 5 minutes.
Add the sugar and cook for a further 5 minutes.
Add the vinegar and cook over a high heat for about 10 minutes or until the onions get syrupy and start to brown. Remove from the heat.
Heat another large pot on the stove while the onions are cooking, and when the pot is very hot, add the chopped peppers and halved tomatoes and cook until they start to scorch on the skins, about 10 minutes. (You can also roast this in the oven for 10 minutes at 200°C)

Add the scorched peppers and tomatoes to the pot of onions and add the stock.
Bring to the boil and using a stick blender, blend the soup until smooth.
Add the salt and the bacon, and bring to the boil.
Serve hot.

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