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Monday, May 28, 2018

Recipe: Healthy Chickpea, Bacon and Vegetable Soup

Healthy Chickpea Bacon and Vegetable Soup Recipe - healthy, gluten free, nut free, grain free, make ahead, meal prep

It's no secret that I don't like the cold, in winter I'll do anything to stay warm. From clutching warm cups of tea to snuggling up with all the cozy blankets I can find; i'll do anything I can to stay warm.

But it's not just staying warm that's important, it's also about staying healthy. And for me? Staying healthy involves eating all the nutrients I can.

Healthy Chickpea Bacon and Vegetable Soup Recipe - healthy, gluten free, nut free, grain free, make ahead, meal prep

Salads just aren't going to cut it in wintertime, so when the temperature drops, you'll find me in the kitchen making soup.

Rummaging through the fridge, I'll bring out all the vegetables I can find; slicing and dicing them, sautéing onions and adding whatever other ingredients sound good.

That's how this soup came about. It started with leftover bacon and became one of our current favourite meals.

So let me share the recipe with you >>

Healthy Chickpea Bacon and Vegetable Soup Recipe - healthy, gluten free, nut free, grain free, make ahead, meal prep

Healthy Chickpea, Bacon and Vegetable Soup Recipe 
gluten free, grain free, healthy, low fat, clean eating friendly, dairy free
makes 4 servings

4 rashers of bacon
1 medium onion, diced
3 cloves of garlic, crushed
1 tbsp butter or oil 
1 medium sweet potato, peeled and diced
2-3 large carrots, peeled and diced
2-3 ribs of celery, diced
1 large zucchini, diced
~4 cups of baby spinach or chopped kale
2 cans of chickpeas, drained and rinsed
4 cups/1 litre chicken stock or vegetable stock
Salt and pepper, to taste
Optional for a thicker soup: 1/4 cup cornflour/tapioca starch dissolved in 1/4 cup cold water
  • In a large soup pot, saute your bacon, onion and garlic in your butter or oil until your onion is soft and your bacon is browned. 
  • Add in all of your other ingredients (except for the salt and pepper and optional thickeners) and bring your pot to the boil and reduce the heat to medium.
  • Cook until all of your vegetables are soft, stirring here and there to ensure nothing sticks to the bottom. 
  • Once your vegetables are soft, season your soup to taste and enjoy as is - or, if you want a thicker soup, try either a) blending half of your soup b) adding in your cornflour/tapioca starch and stir until thickened. (I usually do both as we love thick, creamy soups).
  • Top with croutons, extra bacon or enjoy as is! 
  • This soup will keep in the fridge for 2-3 days and also freezes really well in individual portions to defrost and enjoy later. 
But tell me, 
Hot weather or cold weather? 
And what's your go to lunch at the moment? 

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