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Red pepper and onion chutney soup with bacon

You can leave out the bacon and make a splendid vegetable soup with the base recipe. You can use this recipe as a base as well and throw lots of other ingredients in as well, spinach, broccoli, noodles, chicken, rice, barley, the possibilities are endless!

Makes 2 litres

150g back bacon
30g sunflower oil
350g white onion
50g sugar
40g apple cider vinegar or red wine vinegar
500g (5) ripe tomatoes, halved
150g (1) red pepper
150g (1) green pepper
1l veg or chicken stock (either homemade or using 1L water and 1 knorr stock cube)
4g salt

Peel and finely chop the onions.

Wash and dice the peppers.

In a large pot, heat half the oil on the stove.

Add the bacon bits and cook for 10 minutes until crispy.

Remove from the pot and set aside.

Add the remaining 15g of oil to the pot, and add the onions. Cook for 5 minutes.

Add the sugar and cook for a further 5 minutes.

Add the vinegar and cook over a high heat for about 10 minutes or until the onions get syrupy and start to brown. Remove from the heat.

Heat another large pot on the stove while the onions are cooking, and when the pot is very hot, add the chopped peppers and halved tomatoes and cook until they start to scorch on the skins, about 10 minutes. (You can also roast this in the oven for 10 minutes at 200C)

Add the scorched peppers and tomatoes to the pot of onions and add the stock.

Bring to the boil and using a stick blender, blend the soup until smooth.

Add the salt and the bacon, and bring to the boil.

Serve hot.

Lara Demnitz is Radiant’s Food Editor. Having studied as a chef in Stellenbosch, Lara pursued her career overseas, working in London, and Italy. She currently lives at home in Cape Town, dividing her time between cooking and working as a part time Aftercare Teacher. She is also the author of the cooking blog, How to cook an Elephant.

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