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This is the kind of soup that makes you fall in love with soup.
It's SO good.
There's the fresh greenness of the peas; a spicy, zingy kick from the ginger and then the salty, crisp bacon rounding it all off. You're going to love it.
You could also have a go at making this with broccoli instead of the frozen peas here - I think it would work really well, too. I use my Kenwood blender for this - there's a special attachment that's a little bit bigger than the others, just for soup - blending it smoothly within seconds.
Nice and easy.
Pea, Ginger and Bacon Soup
5 rashers of smoked, streaky bacon
1 clove garlic, peeled and chopped roughly
1 onion, peeled and roughly chopped
1cm slice of fresh ginger, peeled and roughly chopped
200g frozen peas
350ml chicken stock or broth
First, cut the bacon into small chunks and dry-fry in the base of a medium-sized saucepan until golden and sizzling. Remove a couple of tablespoons of the bacon to a saucer for serving later, leaving the rest in the pan.
Add the garlic, onion and ginger to the pan, and stir for a minute or two until fragrant and until the onions have begun to soften. Tip in the peas and then add the stock.
Let everything simmer down for about 10-15 minutes, until the peas are cooked through and the onions are soft. Blend the soup until smooth. Want it a bit thicker? Add more peas. Thinner? Add in a little more stock.
Season with a pinch of salt if needed (be cautious - the bacon and stock will already likely be a bit salty), with the bacon pieces scattered over the top. They add crunchy texture as well as salty, smoky flavour.
Are you looking for more paleo soup recipes? Check out this ebook, Ladle, from Michelle Fagone, packed with 50 soup and broth recipes. Click here for the deets...