This dish was born on a Thursday evening. The evening each week when I look in the fridge and make a meal out of the odds and end left from the week that has just passed.
I highly recommend using smoked bacon in this soup as it gives an unbelievable and distinctive flavour. Serve with a chunk of bread on top because who has time for food styling when you’re hungry after work. This recipe serves one.
Hope you enjoy!
1 tsp vegetable oil
1/4 red pepper, sliced
1/2 onion, sliced
2 garlic cloves, sliced
Ginger chunk, peeled & sliced
2 smoked bacon medallions
1 chicken stock pot
1/4 tsp white wine vinegar
1/4 carrot, sliced
4 broccolini, stalkes removed
Handful of spinach
Heat the oil over a medium heat in a pan and add the pepper, onion, garlic, ginger and bacon.
Place the carrot slices in a bowl with 100ml hot water and microwave for two minutes.
While the carrots are in the microwave, add the passata, stock and vinegar to the pan. Bring to the boil and reduce to simmer.
Add the cooked carrots, broccolini and spinach and allow to simmer for 5 minutes.