Vegetable and Smoked Bacon Soup

A soup packed with goodness to the point of almost being a broth. Made with onion, carrot, courgette, Brussels sprouts, celery, potato, spelt, oats, and fried smoked bacon.

I started the soup with three small diced carrots, half a courgette, also diced, and a julienned white onion. Cooked for half an hour until soft. I then added celery and 250g of peeled and tailed Brussels sprouts, some preboiled potato, and a handful each of spelt grain and ground oats, and half a teaspoonful of turmeric.

Simmered under glass for another half an hour, and then the contents of the pan were mashed.

I added a little sunflower oil to the soup, some mixed herbs (tarragon, parsley and sage), two small pinches of cumin, and vegetable stock. Add a dash of Worcester sauce if you like. Once it had cooled, the soup was stored in the fridge overnight (soups are always better the next day).

I diced two rashers of smoked bacon, and fried the pieces at a medium heat until crispy. The soup was reheated, and the bacon pieces added and stirred through. Ready to serve!