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À La Minute Vegetable Soup with Bacon Dumplings Recipe

This soup captures in one pot the delicate flavour of fresh vegetables straight from the garden.


  • 2 tbsp rapeseed oil

  • 1 small onion, peeled and chopped

  • 1 carrot, peeled and chopped

  • ½ bulb fennel, chopped

  • 200g celeriac, peeled and chopped

  • 1 celery stick, chopped

  • few thyme sprigs

  • 1¼ litres vegetable stock

  • extra picked or chopped flat-leaf parsley, celery leaves and parmesan cheese, to serve

  • For the dumplings

  • 6 rashers dry-cured bacon

  • 1 garlic clove, peeled and finely chopped

  • 3 tbsp finely chopped flat-leaf parsley

  • 3 tbsp grated parmesan cheese

  • salt and freshly ground black pepper


  • 1.

    First make the dumplings. Cut off any rind from the bacon and keep to add to the soup for extra flavour. Finely mince the bacon in a food processor (if it is too coarse, the dumplings will fall apart). Mix the bacon together with the garlic, parsley and cheese in a bowl and season with salt and pepper. Divide the mixture into 12 and shape into small balls about the size of a walnut, pressing them together firmly with your hands. Cover with cling film and put in the fridge until needed.

  • 2.

    To make the soup, heat the rapeseed oil in a large saucepan. Put in the onion and the reserved bacon rind and fry over a low heat until soft. Add the carrot and fry for 2 minutes. Add the fennel and fry for another 2 minutes, adding more oil if needed. Next add the celeriac and celery to the saucepan and fry for 1–2 minutes.

  • 3.

    Add the thyme sprigs, then pour in the stock and bring to the boil. Next drop in the dumplings and gently simmer, without boiling, for about 4 minutes. Remove the thyme sprigs and the bacon rind to serve. Check the seasoning.

  • 4.

    Garnish the soup with more picked or chopped flat-leaf parsley, some celery leaves and a grating of Parmesan cheese. Delicious served with some crusty bread.

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