This is a wonderful soup to make with a wide range of year round vegetables, and is perfect for lunch, served piping hot with garlic bread or cheesy croutons.

  • 30 mins
  • 4
  • Easy

Ingredients

  • 1 tbsp extra virgin olive oil
  • 2 shallots, peeled and finely chopped
  • 1 carrot, trimmed and finely chopped
  • 1 stick of celery, trimmed and finely chopped
  • 1 clove of garlic, peeled and finely chopped
  • 3 slices of streaky bacon or pancetta, sliced into small cubes
  • sea salt and pepper
  • 1 Sweetheart cabbage, trimmed and finely chopped (approx. 900g)
  • 1 tbsp fresh sage leaves, finely chopped
  • 1 litre of vegetable stock
  • fresh shavings of Parmiggiano Reggiano

Method

Heat some olive oil in a heavy soup pot, and add the finely chopped shallots, carrot, celery, garlic and bacon. Mix the vegetables well, and season with salt and pepper. Sweat the vegetables until soft, adding a little water to steam them slightly. Make sure the vegetables do not crisp and burn by adding a little additional water if necessary, and stirring.

When the vegetables are soft, add the cabbage slices and the sage. Mix well. Add the stock, bring the soup to the boil and then lower the heat. After five minutes the soup will be ready.

Pour the soup into warm serving bowls and then sprinkle fresh Parmiggiano reggiano shavings on top.

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About The Author

Catherine Scott

Catherine Scott is Associate Features Editor for Yorkshire Post Newspapers. A self-confessed foodie, she is also a judge of the Deliciousyorkshire/Yorkshire Post Taste Awards.

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