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Ingredients
- 2 tbsp extra virgin olive oil
- 4 rashers bacon, chopped
- 2 cloves garlic, finely chopped
- 1 brown onion, chopped
- 1kg orange sweet potato, peeled and coarsely chopped
- 1.8L chicken stock
- 1/2 cup (110g) orzo
- or other small soup pasta
- 1 cup flat-leaf parsley leaves, torn
- 2 tbsp oregano leaves, coarsely chopped
- Toasted sourdough bread, to serve
Method
Heat olive oil in a large saucepan and add bacon. Cook over medium heat for about 5 minutes or until bacon is crisp. Remove bacon using a slotted spoon and drain on absorbent paper.
Add garlic and onion and cook for about 5 mins or until onion is soft. Add sweet potato, 1 litre of stock and simmer for about 15 mins or until sweet potato is tender and cooked. Transfer mixture to a food processor or blender and process until smooth. Return mixture to the saucepan and add remaining stock and orzo. Simmer for about 10 mins or until pasta is cooked.
To serve
Ladle soup into warm soup bowls, top with crisp bacon. Combine parsley and oregano and scatter over soup. Serve with toasted sourdough.
