Artichoke and Bacon Soup

A delicious and nourishing soup, using available winter vegetables. The bacon may be omitted for a vegetarian version.



  1. Chop the onions, leeks, artichokes and bacon into small pieces.
  2. Gently fry the onions in the olive oil and butter, adding the leeks, bacon and artichokes when the onions are softened and sweet. Stir for a while and allow them to sweat together.
  3. Add water and the bouillon. Cook gently for 15 minutes or until done.
  4. Thicken with mashed potato.
  5. Liquidise most of it but leave a few chunky bits.
  6. Add freshly ground black pepper to taste.

Daverick Leggett. Recipes for Self Healing. Meridian Press.

Back to recipes

© 2009-2018 Petworth Community Garden
Developed by Jon Keays