Healthy soup recipe for 6 people, takes only 50 mins; recipe has olive oil, onion, celery sticks, carrot, pancetta, savoy cabbage, garlic cloves, sweet smoked paprika, rosemary, chopped tomatoes, vegetable stock, chickpeas, parmesan and bread.
Cabbage soup
Course: Healthy soup
Servings
6
servings
Prep time
20 mins
Ingredients
- Olive Oil: 2 tbsp olive oil
- Onion: 1 large onion, finely chopped
- Celery Sticks: 2 celery sticks, finely chopped
- Carrot: 1 large carrot, finely chopped
- Pancetta: 70g smoked pancetta, diced (optional)
- Savoy Cabbage: 1 large Savoy cabbage, shredded
- Garlic Cloves: 2 fat garlic cloves, crushed
- Sweet Smoked Paprika: 1 heaped tsp sweet smoked paprika
- Rosemary: 1 tbsp finely chopped rosemary
- Chopped Tomatoes: 1 x 400g can chopped tomatoes
- Vegetable Stock: 1.7l hot vegetable stock
- Chickpeas: 1 x 400g can chickpeas, drained and rinsed
- Parmesan: shaved parmesan (or vegetarian alternative), to serve (optional)
- Bread: crusty bread, to serve (optional)
Directions
- Heat the oil in a casserole pot over a low heat. Add the onion, celery and carrot, along with a generous pinch of salt, and fry gently for 15 mins, or until the veg begins to soften. If you're using pancetta, add it to the pan, turn up the heat and fry for a few mins more until turning golden brown. Tip in the cabbage and fry for 5 mins, then stir through the garlic, paprika and rosemary and cook for 1 min more.
- Tip the chopped tomatoes and stock into the pan. Bring to a simmer, then cook, uncovered, for 30 mins, adding the chickpeas for the final 10 mins. Season generously with salt and black pepper.
- Ladle the soup into six deep bowls. Serve with the shaved parmesan and crusty bread, if you like.
