Potato & Savoy cabbage soup with bacon

Potato & Savoy cabbage soup with bacon

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(84 ratings)

Prep: 10 mins Cook: 10 mins

Easy

Serves 4
A warming, hearty soup with that takes just 20 minutes to make

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal336
  • fat15g
  • saturates4g
  • carbs32g
  • sugars7g
  • fibre5g
  • protein21g
  • salt2.61g
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Ingredients

  • 1 onion
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 carrot
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 1 celery stick
    Celery

    Celery

    sell-er-ee

    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 2 garlic cloves
  • 1 tbsp olive oil, plus extra to serve
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 550g floury potatoes, peeled and cut into small cubes
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 1l chicken or vegetable stock
  • 8 rashers streaky bacon
  • a quarter medium Savoy cabbage (about 200g/8oz)

Method

  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.

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

  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.

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Comments, questions and tips

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lhdodds
14th Mar, 2012
4.05
Ps. It's great if you leave it as a chunky soup as it's more of a main meal.
lhdodds
14th Mar, 2012
4.05
This is a lovely soup which everyone in the family enjoyed too. It took much longer to cook as I added some red lentils to make it more of a hearty main meal. I added double the ingredients and it made soup for 6 people (good size portions) with some warm crusty bread. It also made enough for the next days lunch. It would also work well with chicken. Definitely making this again.
traciewebb
14th Mar, 2012
5.05
This is lovely and very easy to make. I made a bit of a mistake the second time I made it - I used red cabbage as that's what I had, tasted fine but turned the soup a very strange colour! I'll definitely be making it again (with green cabbage!).
mllesarah
13th Mar, 2012
3.05
After reading all the great reviews for this I was a bit disappointed when I tried it out myself! However I don't have a blender so just mashed the soup a little, maybe it's better actually blended?
baharek
11th Mar, 2012
5.05
I left out the bacon and left some shredded cabbage in the soup for added texture. Very nice.
kickassmum
3rd Mar, 2012
lovely creamy soup, I added flat leaf parsley, tasty and healthy :0)
noosner
21st Dec, 2011
5.05
This really is delicious, thanks so much for posting it. It is destined to become a staple of this household, as it helps use up some of the Savoy and other cabbages from the allotment. I used a beef stock cube and a combo of two types of cabbage: Savoy and Sweetheart. I also chopped the veg initially rather than food process as I've only got a hand held blender. 7 people coming for lunch in January and I plan to do the soup then, so good for a mixture of vegetarians/non-vegetarians as the bacon bits are cooked separately.
noosner
21st Dec, 2011
5.05
This really is delicious, thanks so much for posting it. It is destined to become a staple of this household, as it helps use up some of the Savoy and other cabbages from the allotment. I used a beef stock cube and a combo of two types of cabbage: Savoy and Sweetheart. I also chopped the veg initially rather than food process as I've only got a hand held blender. 7 people coming for lunch in January and I plan to do the soup then, so good for a mixture of vegetarians/non-vegetarians as the bacon bits are cooked separately
Rowena Wilkes's picture
Rowena Wilkes
15th Dec, 2011
5.05
Really lovely soup. Very tasty and a great way to get cabbage into the kids who loved it! Very filling though. You dont need a big bowl!
yellowpea
11th Dec, 2011
3.05
Warming and filling but in my opinion was a bit mediocre taste-wise. To be fair, I used the wrong cabbage so I will probably give this another go with savoy which has better flavour but since I had a giant white cabbage that needed using, that's what went in.

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