Potato and Bacon Soup

Cubed potato, sliced red onion, and half a yellow pepper, cooked in just enough boiling water to cover the vegetables. Plus 200 grammes of tomato passata added halfway. Cooked in a pan for twenty-five minutes altogether, until the potato cubes are soft. Stir occasionally.

The cooking bacon was cut into cubes and fried in its own fat in a small pan until golden brown, and then added to to the body of the soup. Added some vegetable stock, a pinch of basil, two pinches of oregano, and two pinches of rosemary. Cooked for another fifteen minutes.

The soup itself is wheat free. Here it is served with an all butter croissant. Obviously the croissant is not a wheat free item, but it can be replaced with a wheat free version, if available, or wheat free bread. Or the bread component of the meal can be skipped altogether.

Potato and Bacon Soup