How To Make Kumara Bacon & Red Lentil Soup with Celery Leaf Pistou
With everything that’s been happening recently and the cold weather approaching, a nice & warm kumara soup with hearty bacon is one way to warm up this winter.
3 T The Good Oil Rapeseed oil
1 onion, finely chopped
4 garlic cloves, chopped
2 sticks celery, finely chopped
150 g smokey bacon, chopped
750 g kumara, peeled & diced
1.5 – 2 L water – you can always add more if needed
1 bay leaf
3 – 4 sprigs thyme
1 cup red lentils, rinsed & drained
100 g extra smokey bacon, chopped – optional
Ingredients (Celery Leaf and Lemon Pistou)
½ cup packed celery leaves
½ cup packed parsley leaves
3 cloves garlic, finely grated
1 lemon, zested
2 T lemon juice
Salt & pepper
½ cup The Good Oil Rapeseed oil
You can either finely chop the onion, garlic, celery and garlic or grate everything with a food processor.
In a large saucepan over a low heat start by sweating off the chopped onions, carrots, celery, garlic, and bacon with the rapeseed oil. Take your time, you want the vegetables nice and soft.
When the vegetables are soft, add remaining ingredients, increase the heat and bring to the boil. Simmer on a medium heat for about 40 minutes. Sometimes it is nice to remove 1 – 2 cups of the soup and puree until smooth. then add back to the soup for a nice texture.
Fry off the extra bacon in a fry pan with a little oil until crispy. Remove from the heat and drain the bacon on paper towels. Serve the soup hot with a garnish of crispy bacon and the Celery Leaf and Lemon Pistou, for a fresh and a garlicy pop.
Method (Celery Leaf and Lemon Pistou)
Finely chop the celery leaves with the parsley and garlic. Add remaining ingredients and season to taste. Alternatively, you can also add all the ingredients except the oil to a small blender and blend until smooth, then slowly pour in the oil with the motor running. It will be a nice bright green sauce.
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