Creamy Roasted Veggie, Bacon & Corn Soup
with Cheddar Cheese & Parsley
A bowl of hearty, comforting soup is easily our favourite comfort food! This one is packed full of goodness, with an array of roasted veggies and pops of sweetcorn in a creamy broth. A sprinkle of Cheddar at the end adds the perfect amount of richness and cheesy deliciousness.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 sachet
Garlic & Herb Seasoning
1 packet
Leek
1 tin
Sweetcorn
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
1 packet
Parsley
1 packet
Cream
(Contains: Milk; )
1 packet
Potato
1
Carrot
2
Garlic
1
Cauliflower
1
Lemon
1 sachet
All-American Spice Blend
100 g
Diced Bacon
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Chop cauliflower (including stalk!) into small florets. Cut potato and carrot into bite-sized chunks. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender and brown around edges, 20-25 minutes.
• Meanwhile, thinly slice leek. • Slice lemon into wedges. • Finely chop garlic. • Drain sweetcorn.
• In a large saucepan, heat a drizzle of olive oil over medium-high heat. Cook diced bacon, leek and corn, breaking up with a spoon, until golden, 6-7 minutes. • Add garlic, garlic & herb seasoning and All-American spice blend, stirring to combine. Cook until fragrant, 1 minute.
• Add cream (see ingredients) and the water, and bring to the boil. • Reduce heat to medium, then simmer until slightly reduced, 4-5 minutes.
• Add roasted veggies and a squeeze of lemon juice to the saucepan, then stir to combine. Season to taste. TIP: Add a splash more water if the soup looks too thick.
• Divide creamy roasted veggie, bacon and corn soup between bowls. • Sprinkle over shredded Cheddar cheese and tear over parsley to serve. Enjoy!
