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Savoy Cabbage & Potato Soup With Bacon


1 onion

1 carrot

1 celery stick

2 garlic cloves

1 tbsp olive oil, plus extra to serve

550g potatoes, peeled and cut into cubes

1 chicken or vegetable stock

8 rashers bacon

Quarter Savoy cabbage about 200g


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 min until starting to soften, then add the stock, turn up the heat and bring to the boil. Simmer for 5 minutes more, or until 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.
Wizz the soup in the food processor until smooth, then return to the pan and add the cabbage. Simmer for a few minutes until the cabbage is tender, then season to taste and serve scattered with bacon

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