The calender has turned over to October and Autumn is defiantly here. It’s getting colder, wetter and altogether not so nice. It’s time for some winter warmer recipes to fuel us all through the winter and this Potato, Cabbage & Bacon Soup hits the spot. I don’t often make soups, I always think they are harder to do or more time consuming than they can be, especially if you are using a blender to whiz them up.
On a wet evening last week I was defiantly in the mood for a big warming bowl of soup. I was also in the mood for something which was quick to cook and didn’t take too much effort. I have been quite busy in the past few week, I am still enjoying my internship and it is already paying off with me getting some freelance work. Its taken away a lot of the stress of the early part of the year but it has made me supper busy, though I am enjoying all of it and aside from bring in some much needed cash it is giving me some great experience for the future. So I have not been cooking or posting as much as usual the past couple of weeks but hopefully I am starting to get into the swing of it and will soon be back to whipping up tasty treats.
I was looking around online to find a Potato, Cabbage and Bacon Soup recipe and ended up throwing this one together from a few places. Its so quick and easy to make and really health as its chopped full of vegetables that its one of those recipes which could easily become a firm household favorite.
Potato, Cabbage and Bacon Soup.
serves 4 as a starter or 2 hungry people as a main course
Prep time 10 minutes
Cooking time 20 minutes.
Finely chop the Onion, Carrot, Celery and Garlic. Heat the Olive Oil over a medium heat in a large saucepan. Wash the new potatoes and roughly chop them. Add the vegetables and Potatoes, heat through then reduce the heat to a gentle simmer. 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.
While the soup is cooking, grill the bacon until crisp and drain any fat from it. Shred the cabbage, and add to the soup. After another 3 minutes remove from the heat.
Whizz the soup in the food processor until smooth, then season to taste, I just added some cracked black pepper and serve scattered with the bacon and some crusty bread. Yum!
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