Rustic farmhouse cabbage, bacon and potato soup
An average of 4.5 out of 5 stars from 2 ratings
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 1
Ingredients
- 1 tbsp olive oil
- ¼ onion, sliced
- 75g/2½oz pancetta, cut into cubes
- 100g/3½oz cabbage, shredded
- 150ml/5fl oz hot vegetable stock
- ½ small potato, peeled and chopped
- salt and freshly ground black pepper
Method
Heat the olive oil in a saucepan at a medium heat. Add the onion and pancetta and fry gently for three minutes until the onion has softened slightly and the pancetta is beginning to turn golden-brown.
Add the cabbage, stir well and cook for 3-5 minutes.
Add the stock and potato and cook for eight minutes or until the potato has softened.
To serve, season, to taste, with the salt and freshly ground black pepper and pour into a clean bowl.
