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Potato & Savoy cabbage soup with bacon

Potato & Savoy cabbage soup with bacon

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Rating: 5 out of 5.99 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Freezable
Nutrition: per serving
NutrientUnit
kcal336
fat15g
saturates4g
carbs32g
sugars7g
fibre5g
protein21g
salt2.61g
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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)

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 October 2007, October 2007

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Overall rating

Rating: 5 out of 5.99 ratings
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