Potato & Savoy cabbage soup with bacon

• onion↗1
• carrot↗1
• celery↗1

  stick

• garlic cloves↗2
• olive oil↗1 tbsp tbsp

  plus extra to serve

• floury potatoes↗550g g

  peeled and cut into small cubes

• chicken or vegetable stock↗1l l
• rashers streaky bacon↗8
• medium Savoy cabbage↗a quarter

  (about 200g/8oz)

Step-by-step instructions

1. 1

   Chop the onion, carrot, celery and garlic in a food processor. Heat the oil over a medium heat in a large saucepan. Add the vegetables and potatoes, season well, then reduce the heat and cover the pan. 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.

2. 2

   While the soup is cooking, grill or fry the bacon until crisp, then cut into strips. Shred the cabbage, discarding the core.

3. 3

   Whizz the soup in the food processor until smooth, then return to the pan and add the cabbage. Simmer for a few mins until the cabbage is just tender, then season to taste and serve scattered with the bacon.