Rustic farmhouse cabbage, bacon and potato soup

Preparation time

less than 30 mins

Cooking time

10 to 30 mins

Serves

Serves 1

Ingredients

1 tbsp olive oil

¼ onion, sliced

75g/2½oz pancetta, cut into cubes

100g/3½oz cabbage, shredded

150ml/5fl oz hot vegetable stock

½ small potato, peeled and chopped

salt and freshly ground black pepper

Method

Heat the olive oil in a saucepan at a medium heat. Add the onion and pancetta and fry gently for three minutes until the onion has softened slightly and the pancetta is beginning to turn golden-brown.

Add the cabbage, stir well and cook for 3-5 minutes.

Add the stock and potato and cook for eight minutes or until the potato has softened.

To serve, season, to taste, with the salt and freshly ground black pepper and pour into a clean bowl.