15 mins to prepare and 30 mins to cook
Heat the olive oil and butter in a large saucepan until the butter has melted. Sweat the onion and cabbage for 10-12 minutes, stirring occasionally, until softened. Add the vegetable stock and simmer for 10 minutes.
Remove from the heat and pure using a stick blender until smooth. Add the Crme frache and seasoning and whisk well. Preheat the grill to hot.
Keep the soup warm over a low heat. Grill the bacon for 4-5 minutes, turning once until golden and crispy. Ladle the soup into serving bowls and garnish with a couple of rashers of bacon.
Freezing and defrosting guidelines
Make the soup, then leave to cool at room temperature. Freeze (without garnishes or toppings) in a rigid container, leaving a bit of space for expansion, for up to 1-3 months. Reheat either from frozen or defrost in the fridge overnight. Once piping hot, add toppings or garnishes and serve.