Savoy Cabbage Soup

Eat well, feel great! Simple but delicious soup recipe to make a hero out of this humble vegetable. Comforting and full of flavour, this take on the Portuguese soup is ideal for cooler days, plus you'll love it as it has a touch of smoked pancetta and sweet paprika.

Serves: 4

Prepare: 10 minutes

Cook: 50 minutes

Ingredients:

• 2-3 tbsp olive oil, plus extra for drizzling
• 1 large onion, chopped
• 2 garlic cloves, sliced
• pinch of chilli flakes, plus extra to serve
• 2 fresh bay leaves (or 3 dried)
• 3 large potatoes, peeled and cut into 2 cm pieces
• 1 litre chicken or vegetable stock
• ½ Savoy cabbage, tough stalks removed, finely shredded
• ½ tsp sweet paprika
• 3 tbsp smoked pancetta, diced

1. Heat the oil in a large saucepan. Add the onion, garlic, chilli and bay leaves, then sweat over a low-medium heat for 15-20 minutes until soft and tinged golden.

2. Add the potatoes and cook for 2 minutes before adding the stock. Bring to the boil, then simmer for 20 minutes until the potatoes are tender. Stir in the cabbage, simmer for 10-15 minutes until just cooked.

3. Meanwhile put the pancetta in a small non-stick frying pan, and fry it turning frequently until golden brown. Add the paprika and cook for an extra minute or so making sure not to burn it. Take the pan off the heat and let it cool a little bit, then pour the mixture over the soup, and cook for 5 more minutes.

4. Serve the soup in bowls with a drizzle of olive oil, extra chilli flakes, and dried dill if liked.

Facts: Savoy cabbage is a source of vitamin C and folate, which help your immune system fend off winter bugs. Just 80g counts as one of your five-a-day.