Preheat oven to 180°C.

Place your bacon on a foil lined baking tray and cook until crispy.

In a saucepan, begin cooking your vegetables in the stock.

When they are soft (about 20 minutes) use a hand blender to make your soup smooth.

Add the goats cheese and blend until mixed in.

When the bacon is done, crumble it into your soup, and continue simmering for 5 minutes.

Garnish with a little crumbled bacon and goats cheese, and serve. Enjoy!