The great thing about making dairy free soup is that it’s really easy. It’s a great way to start cooking and to learn about flavours in a simple way. I’ve added ginger to give warmth to the soup – powdered as I was stuck at home and it’s all I had to hand; but I’d add a tablespoon of fresh ground ginger if I’d been able to leave the house and get to the shops!
Free From: Dairy, Egg, Gluten and Soya
Sweet Potato, Bacon and Lentil Soup
- March 22, 2019
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- 1 large sweet potato - peeled and diced
- 1 large white potato - peeled and diced
- 1/2 onion - diced
- 6 cups chicken stock
- 1 clove garlic - crushed
- 1 cup red lentils
- 1 tbsp ground ginger
- 1 tsp salt
- Pepper to taste
- 3 rashers bacon
- Step 1
- Briefly fry the onion in a couple of tablespoons of oil – just to colour, not brown. Add the ground ginger and fry for a minute. Then add in the garlic and fry for another minute. Only a minute tho – garlic burns very easily and then everything tastes terrible!
- Step 2
- Add the potatoes, lentils, salt and 4 cups of chicken broth. Let it bubble away for 25 minutes or so. Until the potatoes and nice and soft and the lentils are turning to mush (sound so nice, doesn’t it?).
- Step 3
- While the soup is bubbling away, chop up the bacon into small lardons and fry until crisp.
- Step 4
- After 25 minutes, when all the potatoes are soft take it off the heat. I use a hand held whizzer/mixer thing and puree the soup in batches. Or pop it into a food processor if you prefer. As Molly’s throat was red raw I went for a completely smooth soup. For those of us who weren’t suffering I topped it with crunchy bacon and served it with bread rolls. A bit of grated ginger on top would also be nice!