Potato and Savoy Cabbage Soup with Bacon
This British soup is a simple, warming dish that combines potatoes and Savoy cabbage in a smooth, savoury broth. Crispy bacon rashers are used as a garnish, adding a salty, textural contrast. It's a versatile recipe suitable for a starter, lunch or a light supper. The entire process, from preparing the vegetables to serving, takes only 20 minutes.
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)
Method
- Place the onion, carrot, celery and garlic into a food processor and chop them. Warm the oil in a large saucepan. Put the vegetables and potatoes into the pan, season, then lower the heat and cover it. Cook gently for about 5 mins until they begin to soften, then pour in the stock, increase the heat and bring it to a boil. Let it simmer for 5 mins more, or until all the vegetables are tender.
- As the soup cooks, prepare the bacon by grilling or frying it until crisp, then slice it into strips. Shred the cabbage, removing the core.
- Blend the soup in the food processor until smooth, then pour it back into the pan and stir in the cabbage. Simmer for a few mins until the cabbage is just tender, then adjust the seasoning and serve topped with the bacon strips.
Nutrition (per serving)
Calories336 kcal
Fat15 g
Saturates4 g
Carbs32 g
Sugars7 g
Fibre5 g
Protein21 g
Sodium1044 mg
Salt2 g
Recipe details
Skill levelEasy
CategorySide dish
Cuisinebritish
