Potato & Savoy cabbage soup with bacon
- Preparation and cooking time
- Serves 4
- 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)
- 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.