Potato and Savoy cabbage soup with bacon
Potato & Savoy cabbage soup with bacon
A warming, hearty soup with that takes just 20 minutes to make
- Prep: 10 mins
Cook: 10 mins - Serves 4
- Easy
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)
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.
Method
-
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.
-
While the soup is cooking, grill or fry the bacon until crisp, then cut into strips. Shred the cabbage, discarding the core.
-
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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