Name: Potato & Savoy cabbage soup with bacon
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: British
Ingredients: 1 onion; 1 carrot; 1 celery stick; 2 garlic cloves; 1 tbsp olive oil plus extra to serve; 550g floury potatoes peeled and cut into small cubes; 1l chicken or vegetable stock; 8 rashers streaky bacon; a quarter medium Savoy cabbage (about 200g/8oz)

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Potato & Savoy cabbage soup with bacon

Potato & Savoy cabbage soup with bacon

Good Food team

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Serves 4

Easy

Prep: 10 mins

Cook: 10 mins

A star rating of 4.5 out of 5.132 ratingsRate

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A warming, hearty soup with that takes just 20 minutes to make

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Ingredients

Nutrition

Units:

MetricUS

1 onion
1 carrot
1 celery

stick
2 garlic cloves
1 tbsp olive oil

plus extra to serve
550g floury potatoes

peeled and cut into small cubes
1l chicken or vegetable stock
8 rashers streaky bacon
a quarter medium Savoy cabbage

(about 200g/8oz)

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Nutrition: per serving

kcal336
fat15g
saturates4g
carbs32g
sugars7g
fibre5g
protein21g
salt2.61g

Method

step 1

Chop the onion, carrot, celery and garlic in a food processor. Heat the oil over a medium heat in a large saucepan. Add the vegetables and potatoes, season well, then reduce the heat and cover the pan. Gently cook for about 5 mins until starting to soften, then add the stock, turn up the heat and bring to the boil. Simmer for 5 mins more, or until all the vegetables are tender.
step 2

While the soup is cooking, grill or fry the bacon until crisp, then cut into strips. Shred the cabbage, discarding the core.
step 3

Whizz the soup in the food processor until smooth, then return to the pan and add the cabbage. Simmer for a few mins until the cabbage is just tender, then season to taste and serve scattered with the bacon.

RECIPE TIPS

MAKE IT A CHICKEN STEW

QUICK CHICKEN WITH LEEKS & CABBAGE Cut 4 chicken breasts into large chunks and chop the bacon. Heat the oil in a frying pan, fry together until golden, then remove. Add a little more oil, then fry 4 small, finely sliced leeks, the potatoes and the carrot, finely sliced, for few mins. Add stock as before. Once the potato is tender, add the chicken and cabbage and simmer for 5 mins. Leave the stew chunky and serve with crusty bread.

Recipe from Good Food magazine, October 2007

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A star rating of 4.5 out of 5.132 ratings

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