Autumn Vegetable Soup recipe
information
Preparation time: 15 min Cooking time: 40 min Cals per serving: 451
ingredients
50 g (2 oz) butter
1 medium onion,diced
450 g (1 lb) potatoes, diced
100 g (3 1/2 oz) pack, smoked bacon cubed
1 garlic clove, chopped
100 g (3 1/2 oz) white of leek, chopped
2 Cox's Orange Pippin, cored and chopped
2 tsp dried thyme
600 ml (1 pt) good-quality dry cider
900 ml (1 1/2 pt) vegetable stock
125 g (4 oz), shredded Savoy cabbage
1 medium onion,diced
450 g (1 lb) potatoes, diced
100 g (3 1/2 oz) pack, smoked bacon cubed
1 garlic clove, chopped
100 g (3 1/2 oz) white of leek, chopped
2 Cox's Orange Pippin, cored and chopped
2 tsp dried thyme
600 ml (1 pt) good-quality dry cider
900 ml (1 1/2 pt) vegetable stock
125 g (4 oz), shredded Savoy cabbage
method
1. Melt the butter in a large pan, then add the onion, potatoes, bacon, garlic, leek, apple and thyme. Season, stir, then cover and cook over a gentle heat for 15 minutes.
2. Add the cider and bring to the boil. Simmer for 5 minutes, then add the stock and simmer for 15 minutes more until the potato is soft.
3. Pour half the soup into a food processor or blender and whiz until smooth, then add to the remaining soup. Reheat gently, add the cabbage and simmer for a further 3 minutes. Ladle into warm bowls and serve.
2. Add the cider and bring to the boil. Simmer for 5 minutes, then add the stock and simmer for 15 minutes more until the potato is soft.
3. Pour half the soup into a food processor or blender and whiz until smooth, then add to the remaining soup. Reheat gently, add the cabbage and simmer for a further 3 minutes. Ladle into warm bowls and serve.
serving amount
serves: 4
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