Another week, another root vegetable soup. I’ve been swimming a lot lately, but I don’t have the patience to blow dry my hair afterwards. The chilly winter air and a stint on the bus gets me home craving a steamy shower and a hot bowl of soup. This particular recipe is the product of clearing out the refrigerator into a soup pot. Smoky bacon, sweet fennel, acidic tomatoes and the satisfying stodge of two kinds of potatoes, could you possibly go wrong?
- 1 teaspoon of oil
- 2 pieces of bacon, finely chopped
- 1 large onion, chopped
- 1 small fennel bulb, chopped
- 4 cloves garlic, crushed
- 1/2 cup white wine
- 1 small can diced tomatoes
- 1 yam, peeled and cubed
- 6-8 small red skinned potatoes, cubed
- 4-5 cups vegetable stock
- 1 bunch spinach, rinsed and cut into ribbons
- Put the oil in a large, deep saucepan over medium heat. When it’s hot, add the bacon and cook until crispy, 4-5 minutes. Remove the bacon and set on paper towels to drain.
- Leave about 1 teaspoon of fat in the pot, draining off any excess. Put the pot back on the heat and add the onions. Cook, stirring constantly, for about 3 minutes. Add the fennel and the garlic and cook for another couple of minutes, until everything is brown from the bacon and shimmering. Deglaze the pot with the white wine and allow to evaporate.
- Add the tin of tomatoes and cook for two minutes. Add the sweet potato and potatoes and stir to coat. Add the stock and bring to a boil.
- Simmer until potatoes are tender. Stir in the spinach and cook until wilted. At this point you can puree the soup with a hand blender, or keep it chunky!