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Ingredients

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.

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A star rating of 4.5 out of 5.115 ratings
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