Potato & Savoy cabbage soup with bacon

FULL of autumn flavours. SERVES 4.

Ingredients

1 onion 1 carrot 1 celery stick 2 garlic cloves 1 tbsp of olive oil 550g floury potatoes 1 litre vegetable stock 8 rashers of streaky bacon ¼ medium cabbage

Method

1 Chop the onion, carrot, celery stick and garlic cloves in a food processor. Heat the olive oil in a large saucepan. Add the chopped veg and potatoes, season, then reduce the heat and cover the pan. Gently cook for five minutes until everything starts to soften.

2 Add vegetable stock and bring to the boil. Simmer for five minutes or until the veg is tender. Meanwhile, grill or fry the bacon until crisp, then cut into strips.

3 Shred the cabbage and discard the core. Blitz the soup in a food processor until smooth, then return to the pan and add cabbage. Simmer for a few minutes until the cabbage is tender, then serve scattered with the bacon.