Korma Soup with Crispy Bacon and Croutons

Korma Soup with Crispy Bacon and Croutons

Ready in 45 minutes • Serves 5
This dish most recently appeared in My Gluten Free Bag on Sunday, July 2, 2017.
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You can make this soup a day or two before and reheat on the night to make for a speedy meal. Too easy!

Ingredients

KORMA SOUP

  • 2 brown onions, finely diced
  • 1 apple
  • 1 clove garlic, minced
  • 2 teaspoons finely grated ginger
  • 80-100g GF korma paste (depending on heat preference)
  • 400g orange kumara, peeled and diced 1-2cm
  • 400g butternut pumpkin, peeled and diced 1-2cm
  • 2 cups GF chicken or vegetable stock
  • 2 cups water
  • 1 can coconut cream (shake well before opening)
  • 2 teaspoons GF fish sauce or salt

CRISPY BACON

  • 250g streaky bacon

TO SERVE

  • 1 GF pull-apart bread
  • 3 tablespoons melted butter
  • 3 tablespoons roughly chopped parsley leaves and stalks

Steps

  1. oven to 220°C. Line two oven trays with baking paper.
  2. Heat a drizzle of oil in a large pot on medium heat and cook onions for about 4 minutes, until soft. While onions are cooking, peel apple, remove core (discard), roughly chop 1-2cm and set aside. Add garlic, ginger and korma paste to pot with onions and cook a further 1 minute, stirring to combine.
  3. Add kumara, butternut, apple, stock and water to pot and bring to the boil on high heat.
  4. Once boiling, reduce heat to low-medium, add coconut cream and simmer for 18-20 minutes, until vegetables are very soft.
  5. While soup is cooking, thinly slice bacon and dice bread 2-3cm. Scatter bacon on first prepared tray and bake for 15-20 minutes, until very crispy. Toss bread with melted butter on second prepared tray and bake (on rack below bacon) for 12-15 minutes, until golden and crispy
  6. Puree soup using a food processor or stick blender, until smooth. Alternatively, mash until veggies have broken down. Stir through fish sauce/salt then season to taste with more salt (if desired) and freshly ground pepper.
  7. TO SERVE, ladle korma soup into bowls and sprinkle over crispy bacon and half the croutons. Garnish with parsley.

Nutritional Information

Energy 2824 kj
675 kcal
Protein 15.0g
Carbohydrate 54.6g
Fat 43.2g