Soup is most definitely a staple in our houses, it’s so nourishing and portable as well, we often take a thermos full to the dance eisteddfod, the netball or even the footy.

This has got chicken bone broth powder in it, which we absolutely love and which is so good for our gut health.

February 1, 2019
  • 5m
  • 35m
  • 40m

Ingredients

  • 1/4 kent pumpkin
  • 1 sweet potato
  • 1 brown onion
  • 2 garlic clove
  • 2 rashers nitrate-free bacon
  • 3 tbsp. chicken bone broth powder or 1L chicken stock
  • 1 tbsp. olive oil
  • water

Instructions

Thermal Cooking Method

  1. Preheat oven to 200ºC.
  2. Cut up pumpkin, sweet potato and onion into large chunks and place on baking tray with garlic cloves and drizzle over olive oil.
  3. Lay rashers of bacon over the top of the vegetables in the baking tray and roast for 15 minutes.
  4. Remove from oven and place vegetables into mixing jug and break up the crispy bacon into bits and set aside.
  5. Add chicken bone broth powder and water or chicken stock to under the max line of the mixing jug and cook for 15 minutes/100ºC/speed 1 until vegetables are soft or mashed up.
  6. Blitz soup for 1 minute/speed 7 or until smooth.
  7. Serve with crispy bacon sprinkled on top.

Traditional Cooking Method

  1. Preheat oven to 200ºC.
  2. Cut up pumpkin, sweet potato and onion into large chunks and place on baking tray with garlic cloves and drizzle over olive oil.
  3. Lay rashers of bacon over the top of the vegetables in the baking tray and roast for 15 minutes.
  4. Remove from oven and place vegetables in a pot and break up crispy bacon into bits and set aside.
  5. Add chicken bone broth powder and water or chicken stock to cover the vegetables and simmer for 10 minutes until vegetables are soft or mashed up.
  6. Blitz soup with hand blender until smooth.
  7. Serve with crispy bacon sprinkled on top.
  • 5m
  • 35m
  • 40m

Ingredients

  • 1/4 kent pumpkin
  • 1 sweet potato
  • 1 brown onion
  • 2 garlic clove
  • 2 rashers nitrate-free bacon
  • 3 tbsp. chicken bone broth powder or 1L chicken stock
  • 1 tbsp. olive oil
  • water

Instructions

Thermal Cooking Method

  1. Preheat oven to 200ºC.
  2. Cut up pumpkin, sweet potato and onion into large chunks and place on baking tray with garlic cloves and drizzle over olive oil.
  3. Lay rashers of bacon over the top of the vegetables in the baking tray and roast for 15 minutes.
  4. Remove from oven and place vegetables into mixing jug and break up the crispy bacon into bits and set aside.
  5. Add chicken bone broth powder and water or chicken stock to under the max line of the mixing jug and cook for 15 minutes/100ºC/speed 1 until vegetables are soft or mashed up.
  6. Blitz soup for 1 minute/speed 7 or until smooth.
  7. Serve with crispy bacon sprinkled on top.

Traditional Cooking Method

  1. Preheat oven to 200ºC.
  2. Cut up pumpkin, sweet potato and onion into large chunks and place on baking tray with garlic cloves and drizzle over olive oil.
  3. Lay rashers of bacon over the top of the vegetables in the baking tray and roast for 15 minutes.
  4. Remove from oven and place vegetables in a pot and break up crispy bacon into bits and set aside.
  5. Add chicken bone broth powder and water or chicken stock to cover the vegetables and simmer for 10 minutes until vegetables are soft or mashed up.
  6. Blitz soup with hand blender until smooth.
  7. Serve with crispy bacon sprinkled on top.

Nutrition

  • 4