160

Calories per serving

Sweet potato and cabbage soup

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Preparation time 15 minutes	Serves 2
	Cooking time 25 minutes
ingredients	steps

1 small onion, chopped

2 garlic cloves, sliced

2 lean back bacon rashers, chopped

250 g (8 oz) sweet potatoes, peeled and chopped

100 g (3½ oz) parsnip, peeled and chopped

1 teaspoon chopped thyme

450 ml (¾ pint) vegetable stock

200 g (7 oz) Savoy cabbage, shredded

salt and pepper

Place the onion, garlic and bacon in a large saucepan over a medium heat and fry for 2–3 minutes until lightly golden. Add the sweet potatoes, parsnip, thyme and stock and bring to the boil, then reduce the heat, cover and simmer gently for 15 minutes.
Transfer two-thirds of the soup to a blender or food processor and blend until smooth.
Return the blended soup to the pan, add the cabbage and simmer for a further 5–7 minutes until the cabbage is just cooked. Season with salt and pepper and serve hot.