Wednesday, 30 December 2009

Creamy Fakon and Vegetable Soup

Creamy Fakon and Vegetable Soup

* 2 strips Redwood Cheatin Bacon Rashers;
* 1 tablespoon chopped onion;
* 1 tablespoon chopped mixed peppers;
* 3 sticks chopped celery;
* 1 tablespoon split red lentils;
* 2 heaped tablespoon marigold vegetable bouillion powder;
* 2 teaspoons tofutti sour cream
* 1 litre water;
* 1 tablespoon olive oil.

Fry the rashers and onions in the oil then add the peppers and celery.
Fry for 10 minutes on a low to medium heat.
Add the lentils and coat them in the oil, then add the water and cook covered until the lentils are soft.
Then add the boullion and cream. When it is dissolved turn off the heat and let the soup cool.
Add it to a blender or food processor and blend until totally pureed.
Return it to the pan and reheat gently. Serve with toast.

More or less water can be added depending on how thick you want the soup.

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