Potato and Savoy Cabbage Soup with Bacon

Hands up who takes part in the Foodie Penpals scheme?  If you don't, why not?  The deal is that you register and get given a penpal to send a box of goodies to, and someone else sends you a package full of lovely foodstuff in return.  What could be simpler? Nothing, that's what.  Plus you get the enjoyment of shopping for weird and wonderful things to send to people and also the fun of opening a box that is stuffed full of brilliant things.

This month, we got an awesome Easter themed box, that not only contained some tasty things, but also a lovely wee Simnell cake.  Not only that but it even came with some cute Easter chicks and some bunny ears, which I'm wearing as I write this post.  No, really...

Obligatory snow picture

As well as sending us all the tasty treats, our foodie penpal also sent me a soup recipe to put on the blog, which is what I am posting right now, and it couldn't have come at a better time, what with all that unseasonably snowy weather we've been having lately

Also, if you are interested in getting involved in the Foodie Penpals scheme, you can find out more here.  Have fun!

Look at all that food!  Plus meat flavoured peanuts...

 And without further ado, here is the recipe

Ingredients
1 Onion
1 Carrot
1 Celery Stick
2 Garlic Cloves
1tbsp Olive Oil
550g Floury Potatoes
1l Vegetable Stock
8 Rashers Streaky Bacon
1/4 Medium Savoy Cabbage

Method
1. Chop onions, carrot, celery and garlic.  Heat the oil in a large saucepan.  Add the veggies and potatoes, season, reduce heat and cover with a lid.  Gently cook for 5 minutes until the vegetables are starting to soften then add the stock and bring to the boil.  Simmer for 5 more minutes until the veg is tender.

2. While the soup is cooking, fry or grill the bacon until crisp, then cut into strips.  Shred the cabbage, discarding the core.

3.  Whizz the soup in a food processor until smooth, then return to the pan and add the cabbage.  Simmer for a few minutes until the cabbage is tender, season to taste and serve scattered with bacon.  Enjoy!