Sophie's goats cheese, bacon, pea & asparagus soup



  1. 1/2 cup frozen peas
  2. 8 asparagus stalls
  3. 500 ml vegetable stock
  4. 20 grams goats cheese
  5. 2 rashers of bacon


  1. Preheat oven to 180°C
  2. Place your bacon on a foil lined baking tray and cook until crispy
  3. In a saucepan begin cooking your vegetables in the stock
  4. When they are soft (about 20 minutes) use a hand blender to make your soup smooth
  5. Add the goats cheese and blend until mixed in
  6. When the bacon is done crumble it into your soup and continue simmering for 5 minutes
  7. Garnish with a little crumbled bacon and goats cheese and serve Enjoy!

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