1 onion, chopped
800g green cabbage, chopped
1.2l chicken stock
1 medium potato, peeled and cubed
2 bay leaves
Salt and black pepper
300g boiled bacon, shredded
- Melt the butter in a large pan over a medium heat. Add the onion, season with salt and black pepper and cook for 6-8 minutes until softened.
- Add the cabbage and potato and cook for 3-4 minutes. Pour in the stock, add the bay leaves and bring to a boil. Cover with a lid, reduce the heat to medium-low and simmer for about 30 minutes or until the vegetables are tender. Remove the bay leaves.
- Use a stick blender to whizz the soup until smooth. Stir in the cream and bacon. Season with salt and pepper and heat through to serve.
Per serving: 289kcals, 11.3g fat (6.1g saturated), 25.9g carbs (10.1g sugars), 24g protein, 6.8g fibre, 1.046g sodium