Baaaaccooonnn and Chinese Radish Soup

Everyone loves bacon, who doesn’t? But sometimes frying it and grilling it can get boring and I’m ashamed to say, it is quite unhealthy. So why not do something different with it and instead make it into a soup.

This dish is incredibly easy to make, tastes amazing (because there’s bacon in it…duh) and most of all it’s actually quite a healthy dish cos we don’t use stock or anything else really. Just 100% natural ingredients.



(Preparation/Cooking time: 30 minutes, Difficulty Level: 2 – Easy)


  • Chinese white radish (Looks like a really long white carrot).
  • Carrots (Can also be a substitute for the Chinese white radish if unable to find any)
  • Bacon
  • Potatoes
  • Onion
  • Garlic
  • Parsley (Optional)
  • Olive Oil (Optional)
  • Seasoning
  • Hot/Boiling Water


  • Blender
  • One shallow pan
  • One deep saucepan


1)     Heat the shallow pan to medium-high heat and add a little bit of oil.

2)     Peel all the radish, carrots, potatoes, onion and garlic.

3)     Chop the bacon into small rectangular pieces and add to pan to fry.

4)     Roughly chop garlic and onion and throw in with the bacon and cook until onions are translucent. Once cooked take off heat and leave to rest.

5)     Chop carrots and potatoes into similar sized pieces (Roughly, 1 inch cubes) and slice the radish into discs like in the picture.

6)     Place into boiling water and boil until firm but soft enough to poke with a knife.

7)     Drain vegetables and place into blender, leaving a few discs of radish aside to pan fry later on. (Also, keep at least a cup of the water to make blending easier).

8)     Add the bacon and onions into the blender and then blend it altogether into your desired consistency. Just like the Barackoli Soup, maybe do a dance while you’re at it.

o    If the soup looks a little thick, add some of the water you kept to loosen it up.

9)     Add season to taste, such as salt and pepper.

o    I sometimes like to add a bit of paprika for a little spice, or some turmeric for some colour and a bit of background flavour, but as always it’s up to you.

10)   Sear the leftover discs of radish in the same pan as the bacon, to absorb any leftover juices, until there is a nice golden colour on the outside.

11)   Pour the soup into a shallow bowl, place the seared radish into the centre, top with a little bit of parsley and drizzle a little bit of olive oil around it, serve and enjoy.


  • For some added enjoyment why not leave a little bit of the cooked bacon aside for garnish and sprinkle it on top before you serve.

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