Potato & Savoy cabbage soup with bacon
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
Showing items 1 to 3 of 6
- 1 onion
- 1 carrot
- 1 celerystick
- 2 garlic cloves
- 1 tbsp olive oilplus extra to serve
- 550g floury potatoespeeled and cut into small cubes
- 1l chicken or vegetable stock
- 8 rashers streaky bacon
- a quarter medium Savoy cabbage(about 200g/8oz)
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.
