Autumn Vegetable Soup

Autumn Vegetable Soup

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Servings: 4
Calories: 422
Prep Time 15 minutes
Cook Time 40 minutes


  • 2 oz butter
  • 1 medium onion diced
  • 1 lb potatoes diced
  • 3 1/2 oz pack smoked bacon cubed
  • 1 garlic clove chopped
  • 3 1/2 oz white of leek chopped
  • 2 Cox's Orange Pippin cored and chopped
  • 2 tsp dried thyme
  • 1 pt good-quality dry cider
  • 1 1/2 pt vegetable stock
  • 4 oz shredded Savoy cabbage


  • 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.
  • 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.
  • 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.
Calories: 422 kcal
Carbohydrates: 65 g
Protein: 7 g
Fat: 12g
Saturated Fat: 7 g
Trans Fat: 1 g
Cholesterol: 30 mg
Sodium: 839 mg
Potassium: 791 mg
Fiber: 7 g
Sugar: 18 g
Vitamin A: 1500 IU
Vitamin C: 41 mg
Calcium: 69 mg
Iron: 3 mg
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