Step 1

Fry the bacon pieces or ham until turning light golden and the fat is rendered (use a splash of olive oil in the pan).

Step 2

Add the vegetables and continue to cook on low heat for 10min stirring often (watch it doesn't stick, if it starts to caramelise that's great).

Step 3

Add water and stock cube to cover the vegetables plus a bit more.

Step 4

Bring to the boil and simmer until the vegetables are tender.

Step 5

To get a creamy consistency you need to use a potato masher or a bamix stick style blender or put a cup or two of the mix through a blender.

Step 6

I like it creamy with chunks of veg and meat but you may prefer all creamy.

Step 7

Add the seasonings to taste and gently stir through the creme fraiche or cream ( do not boil now).

Step 8

I added some left over mash and thinly sliced Rookwurst to the soup.

Step 9

Serve or cool for storage (I freeze it for an easy after yoga dinner, work lunch or weekend snack).