This is not a smooth blended soup, but a broth packed full of little pieces of root veg. Their flavours remain more distinct this way, which is very pleasing. Enriched with plenty of smoky bacon and finished with grated cheese, this is a fabulous, sustaining, salt-of-the-earth sort of dish. Make sure you cut the vegetables small, and keep the pieces all the same size.



Instructions

Heat the olive oil in a large saucepan over a medium heat. Add the bacon and sweat gently til the fat runs and the bacon starts to turn golden. Add the chopped onion and sweat gently for another 10-15 minutes, or until soft and golden.

Add all the diced root vegetables, cover the pan and let the whole mixture sweat and soften for 10 minutes or so. Then add the stock, bring to a simmer, cover, and cook for about 15 minutes, or until all the veg are tender. Taste the soup and season accordingly. Ladle into warmed bowls, top each with a little pile of grated cheese and serve straight away, with some thick pieces of toast.