Potato & Savoy Cabbage Soup with Bacon

Here the days are still pretty cold and dark so we still look for warm comfort meals. I don’t know about you but I tend to stick to the same soups every winter and after a while that can get boring. We do love them but it can get a bit monotonous. So this winter I have tried to challenge myself a bit more with soup and the results have been fabulous. Interestingly enough without planning it that way all of my new experimental soups have included bacon, I have already shared my Lentil and Bacon soup and I am really excited about a new one that I will be sharing at the end of this month, but I am keeping that one a surprise for now. What can I say, I am a recent bacon convert so I am a little bacon obsessed. This potato and cabbage soup with bacon is so unique and hearty without making you feel sluggish afterward. So you don’t need to feel guilty about enjoying the wonderful bacon.

Potato & Savoy Cabbage Soup with Bacon

1 onion

1 carrot

1 celery stick

2 garlic cloves
200g (8oz) Savoy cabbage

1 Tbsp olive oil
550g (3 1/2 c.) floury potatoes, peeled and cut into small cubes

1 L (4 /1/4 c.) chicken or vegetable stock

8 rashers streaky bacon

adapted from BBC GoodFood


Chop the onion, cabbage, carrot, celery and garlic in a food processor.

Heat the oil over a medium heat in a large saucepan, and then add the vegetables and potatoes. Season with salt and pepper to taste, then reduce the heat to low and cover. Cook for about 5 mins until the potatoes start to soften. Then add the stock, increase the heat and bring to the boil. Once it hits a boiling point reduce the heat again and siimmer 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.

Blend the soup in the food processor until smooth, add more salt and pepper to taste and serve scattered with the bacon.
Potato & Savoy Cabbage Soup with Bacon
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 onion
  • 1 carrot
  • 
1 celery stick
  • 2 garlic cloves
  • 200g (8oz) Savoy cabbage
  • 1 Tbsp olive oil
  • 550g (3½ c.) floury potatoes , peeled and cut into small cubes
  • 1 L (4 /1/4 c.) chicken or vegetable stock
  • 8 rashers streaky bacon
Instructions
  1. Chop the onion, cabbage, carrot, celery and garlic in a food processor.
  2. Heat the oil over a medium heat in a large saucepan, and then add the vegetables and potatoes. Season with salt and pepper to taste, then reduce the heat to low and cover. Cook for about 5 mins until the potatoes start to soften.
  3. Then add the stock, increase the heat and bring to the boil. Once it hits a boiling point reduce the heat again and siimmer for 5 mins more, or until all the vegetables are tender.
  4. While the soup is cooking, grill or fry the bacon until crisp, then cut into strips.
  5. Belnd the soup in the food processor until smooth, add more salt and pepper to taste and serve scattered with the bacon.

 

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