I offer you a very tasty, hearty and almost low-fat soup. Despite the presence of a small amount of fried bacon, the dish is generally balanced in terms of fat and calories, because I have a negative attitude to fatty foods. Read the recipe and, if you like, try to cook once.
Here is my hard zucchini "Butternut" (and can this and not zucchini, and pumpkin, because pulp orange color of?) and a little plump orange pumpkin "Patearon". These vegetables peel and cut into small pieces. Also peel and cut into slices a little more courgettes "Zucchini." They are soft and take less time to cook them, which is why it is better to cut them larger.
Carrots and onions clean, then cut the onion, and carrots for soups personally, I always RUB on a large grater, because it is cooked for a long time. And to enhance the taste, cut 1-2 tomatoes into the soup. All vegetables put in a pot of suitable volume, pour cold water and bring to a boil over high heat. Then reduce the heat to a small boil, cover the pan with a lid and cook. Personally I have water took 2 liter, because I flooded vegetables, to they a bit opposed. In the photo vegetables without water.
While the pan boils, spread on a small non-stick frying pan 150-200 gr. not too greasy bacon and over high heat quickly fry, stirring CONSTANTLY (otherwise it will burn).
The liquid formed in the process of heating with the melted fat is poured out and continue to fry on high heat, not forgetting to stir constantly.
The whole roasting process takes a maximum of 5 minutes. Here are the fried pieces. When comparing photos of raw and fried bacon, you can see that in the latter it has noticeably decreased in volume.
Meanwhile, our water has boiled or is boiling, and we add the ruddy bacon to the pan, mix everything, cover and cook over a low heat until the vegetables are soft. It took me about 40 minutes. in the process of cooking, it is recommended to mix the contents a couple of times for a more uniform heat treatment.
For 15-20 min. before the end of cooking, add to the pan pre-cooked and pureed (or just boiled whole grains) chickpeas. Mix thoroughly with vegetables and bacon. I prefer to cook chickpeas the day before, grind directly with the water in which it was cooked, put in cans of 250 ml. and freeze. In one Bank on 250 ml. I have about 200 gr. product's. Then it is very convenient to add the existing workpiece in the soup, for example.
At the end of cooking with a submerged blender, lightly chop the vegetables/chickpeas with bacon in the same pan where they were cooked. The mass is very thick, it can be seen in the photo. Then dilute the soup with water to the desired consistency. I pour boiling water from the kettle for this. Mix everything.
Now take a small saucepan (I have 7 ladles), put next to the pan, pour there a little soup from a large pan (about 5 ladles) and grind with a submerged blender into an almost smooth homogeneous mass. Only in a small ladle can you achieve the necessary homogeneous consistency, and in a large pot it is almost impossible. I always cook any soups this way. And especially the ones with bacon bits.
Pour the contents of the ladle on plates (I have one ladle and a half plates), also grind the remaining soup. How much you need-pour into plates, the rest - in a tureen, which is cooled and put in the refrigerator. And plates with hot soup are served to the table with small crackers of black bread. Bon appetit!The soup is thick and velvety, but there are a few tiny flecks of bacon in it, like poppy seeds, maybe less. We love it. I hope you enjoy it too.