Potato, Cabbage and Bacon Soup
1 tablespoon olive oil
1 large brown onion, finely chopped
250g shortcut bacon, chopped
1/2 (500g) cabbage, shredded
2 desiree potatoes, peeled, cut into 1cm cubes
6 cups chicken stock
2 tablespoons flat-leaf parsley leaves, chopped
crusty bread, to serve
1. Heat oil in a large saucepan over medium-high heat. Add onion and bacon. Cook while stirring for 3 minutes or until onion is soft.
2. Add cabbage and potatoes. Cook while stirring for 2 minutes. Add stock and bring to the boil. Reduce heat to medium-low. Simmer, uncovered, for 15 minutes or until potato is tender. Season with salt and pepper. Ladle soup into warmed bowls. Sprinkle with parsley. Serve with crusty bread.