- Oil spray
- 1 onion diced
- 1 large carrot diced
- 1 stick celery sliced
- 1 clove garlic minced
- 1 tsp dried rosemary
- 600 g potatoes peeled & diced
- 900 ml water
- 2 chicken stock cubes
- 8 rashers bacon fat trimmed
- 1/4 savoy cabbage
Firstly spray a lidded pan with the veg (except potatoes, cabbage & rosemary) and fey on low-medium heat without the lid until onions are soft.
Add the potatoes, cabbage and rosemary, spray again with Frylight & season then stir and put the lid on and cook on low heat for 10 mins, stirring occasionly.
Now pour all of the ingredients in to the soup maker and set to smooth (or continue to simmer until everything is tender in a normal deep based pan and then blend).
While the soup is cooking, grill the bacon until crispy.
Dish out the soups and serves with crumpled crispy bacon bits.
Calories: 313kcal | Carbohydrates: 28g | Protein: 11g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 29mg | Sodium: 832mg | Potassium: 959mg | Fiber: 6g | Sugar: 3g | Vitamin A: 3630IU | Vitamin C: 38.2mg | Calcium: 95mg | Iron: 5.5mg