Winter vegetable and bacon soup

(8 ratings)

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winter soup
winter soup
  • Serves: 6-8

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Mid-price

Woman's Weekly recipe Quick and simple, use a bag of ready-chopped frozen winter vegetables to make this soup in next to no time. Perfect for a warming lunch or a light dinner


  • 1kg packet frozen winter vegetable mix
  • 8 rashers streaky bacon
  • 100g (31/2oz) ready-shredded cabbage
  • 900ml (11/2 pints) boiling water
  • 2 ham or vegetable stock cubes
  • Salt and freshly ground black pepper

If you don't have a stick blender you can use a potato masher to crush some of the roasted vegetables


  1. Set the oven to 220C/425F/Gas Mark 7.
  2. Tip the vegetables into a roasting tin and cook them for about 45 minutes until they are tender.
  3. Chop the bacon rashers and dry-fry them until crispy. Microwave or steam the cabbage.
  4. Pour the boiling water into the roasting tin and add the stock cubes. Use a stick blender to whizz the vegetables for a few seconds to puree some of them, but leaving some chunky bits. Stir to make sure the stock cubes have dissolved completely and season to taste.
  5. Spoon the soup into bowls and top with cabbage and bacon.

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