I have been experimenting with vegan cooking lately, but this is decidedly not veggie friendly. It is, however, very simple, inexpensive and spoonie-friendly.
You will need:
2 onions, chopped
2 tins potatoes
300g frozen broccoli
1kg cooking bacon
Handful of fresh rosemary
Handful of fresh thyme
1 vegetable stock cube
Splash of vegetable oil
1. First, remove the fat from the cooking bacon with a very sharp knife, then place in a frying pan with a splash of oil. Heat over a medium heat, stirring occasionally, until cooked through. It will become a greyish pink when it is cooked thoroughly.
2. Meanwhile, place the broccoli, boiling water and potatoes in the slow cooker along with the herbs, stock cube and seasoning.
3. When the bacon is cooked, drain off the fat and and discard. Add the bacon to the slow cooker.
4. In the same frying pan heat the chopped onion until waxy, then add that too to the slow cooker. Top up the slow cooker with water to cover by a centimetre or two.
5. Cook on low for 6-8 hours, or on high for 3-4 hours.
6. When cooked, blend until smooth.
7. Serve with warm, freshly baked bread and a sprig of parsley.
- Make use of all the functions of your food processor, if you have one. I used mine to chop the onions and later to blend the soup. For spoon-counters like me a food processor is a real blessing!