The Side Dish blog (the home of side dish and salad collection recipes) invites you to try Potato & Savoy cabbage soup with bacon recipe. Enjoy quick and easy cooking recipes and learn how to make Potato & Savoy cabbage soup with bacon.
A warming, hearty soup with that takes just 20 minutes to make
Easy
Serves 4
Prep 10 mins
Cook 10 mins
Freezable
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
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.
2. While the soup is cooking, grill or fry the bacon until crisp, then cut into strips. Shred the cabbage, discarding the core.
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.
Try
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.
Nutrition per serving:
336 kcalories, protein 21g, carbohydrate 32g, fat 15 g, saturated fat 4g, fibre 5g, sugar 7g, salt 2.61 g
Recipe from Good Food magazine, October 2007.
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