Soup lovers rejoice! Cooler weather is upon us! This velvety yumminess in a bowl has enough substance to fill you up, and not so many calories as to weigh you down.
If you remember last year's blog, we discussed that Potatoes Are NOT The Enemy. They give you a feeling of being full while also delivering a decent level of fibre, nutrients and not too many native calories. So much comes down to how you prepare them.
In this soup, they are complimented by carrot, celery and cabbage. If you have a few of these common staples around and would like some midweek inspiration- give this soup a go. For a vegetarian version- simply omit the bacon.
Easy, warming, comforting, familiar and oh so tasty.
Serves 4
What you need:
1 brown onion,
1 carrot
4 cloves garlic
1 celery stick
3 large Desiree potatoes, cubed
1 L chicken stock
¼ Savoy cabbage
8 pieces of bacon
40 g butter
Glug of olive oil
1 tsp cumin
Salt and pepper to taste
Method:
Finely chop the onion, carrot, garlic and celery.
Heat a glug of olive oil in a large pot over medium heat. Add veggies and potatoes and stir to coat with the oil.
Stir and cook until the veggies start to brown and soften (about 5 minutes), then add the stock and cumin.
Bring to the boil, then reduce to a simmer. Continue cooking for 30 minutes until potatoes are very soft.
While the soup is cooking, fry the bacon, and cut into long, thin strips. Shred the cabbage finely and discard the core.
Once the soup is cook, buzz it with a hand blender until almost smooth. Add the cabbage and cook for a couple more minutes until the cabbage is just tender.
Season to taste and serve with the bacon.
