Soup is a great way of getting extra vegetables into your diet. I find chunky soup more filling but you can take a portion out and blend if you are weaning. I also took another portion out for the toddler before adding salt. I usually have soup to use up any leftover ingredients so that is why it is topped with bacon, plus I just really like it! You can easily make it into a vegetarian dish by using vegetable stock and swap the bacon for croutons.
700 ml chicken stock
2 large potatoes, cubed
3 carrots, peeled and finely chopped
5 spring onions, chopped
6 rashers bacon
2 tbsp plain flour
100 ml milk
2 tsp basil
100g cheddar cheese, grated
Salt and pepper
- Place stock, potato, carrot, spring onion, basil, salt and pepper into a large saucepan and bring to the boil.
- Whisk flour and milk together, stir into the saucepan and let it simmer on a low heat for 15 minutes.
- Meanwhile, cook bacon under the grill until crispy. When it has cooled down, cut into small pieces.
- Place soup into a bowl, top with cheese and bacon.