Vegetable, bean and bacon soup

Ingredients

2 cups salt-reduced chicken stock
2 cups water
4 potatoes, peeled and chopped
2 parsnips, peeled and chopped
1 leek, washed and sliced
2 garlic cloves, crushed
400g can cannellini beans, rinsed and drained
375ml can lite evaporated milk
1 cup frozen peas
1/4 cup chopped mint
2 bacon rashers, rind removed
1/2 loaf Turkish bread, cut into slices

Directions

1. Combine stock, water, potatoes, parsnips, leek and garlic in a large saucepan and bring to the boil. Cook for 10 minutes or until vegetables are soft.
2. Ladle one-third of the soup into a blender or food processor and blend until almost smooth (it’s better if the soup is a little bit chunky). Pour into a clean saucepan and repeat, in 2 more batches, with remaining soup. Add beans, evaporated milk, peas and mint to the soup and reheat.
3 .Meanwhile, preheat the grill to high. Cook bacon for 1 minute each side or until crisp. Roughly chop. Lightly toast Turkish bread under the grill.
4. Spoon soup into bowls, and top with bacon and mint. Serve with toasted Turkish bread.