No matter whether you've always liked to cook or else you've picked up it like a spare time activity during quarantine, we might venture a guess that you're on the lookout for new recipes to use out. Afterall, becoming creative in your kitchen is a wonderful and rewarding way to spend time.

We have assembled most of the very most adored and highest rated Roasted vegetable & bacon soup inside our site. It's the finest of the Very Best!

We've rounded up the most useful recipes . They're our most loved, commented and rated 5star recipes from our big community, all in one area. The programs, mains, desserts and much are guaranteed yummy!

Ingredients

6 bacon rashers, rind and excess fat trimmed, coarsely chopped
2 red capsicums, halved, deseeded
2 leeks, pale section only, halved lengthways, sliced
700g orange sweet potato (kumara), peeled, cut into 2cm pieces
3 unpeeled garlic cloves
2 tablespoons olive oil
750ml (3 cups) Massel chicken style liquid stock
Salt & freshly ground black pepper

Method

Step 1 Preheat oven to 180°C.
Step 2 Place the bacon, capsicums, leeks, sweet potato, garlic and olive oil in a large non-aluminium roasting pan. Gently toss until coated with the oil.
Step 3 Bake in preheated oven, stirring occasionally, for 1 hour or until the sweet potato is golden and tender. Transfer the capsicums to a large plate and cover with plastic wrap. Set the remaining vegetable mixture aside for 10 minutes to cool slightly.
Step 4 Peel the capsicums and place in the bowl of a food processor. Squeeze the flesh from the garlic cloves into the bowl. Add a quarter of remaining vegetable mixture and 125ml (1/2 cup) of stock, and process until smooth. Transfer the capsicum mixture to a large saucepan. Stir in the remaining vegetable mixture and stock. (To freeze soup, see To Freeze below.)
Step 5 Bring to the boil over medium heat, stirring occasionally. Taste and season with salt and pepper.

Roasted vegetable & bacon soup

How to make Roasted vegetable & bacon soup

Ingredients

Method