Cream of cabbage soup with bacon recipe

15 mins to prepare and 30 mins to cook


  • 25ml olive oil

  • 25g butter

  • 1 onion, finely sliced

  • 1 savoy cabbage, shredded

  • 1.2l vegetable stock

  • 150ml Tesco Healthy Living creme fraiche

  • 8 rashers streaky bacon

  • salt

  • pepper

  • 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.


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