This week we are making a really hearty and warming soup which when accompanied by your freshly baked bread is a quick inexpensive evening meal and a terrific way to get your family to eat cabbage.
Cabbage is a great value for money vegetable which will keep for a long time in the fridge making it a super fresh vegetable choice.
As always I shall give you the ingredients and it is up to yourselves to purchase the items best suited to your purse.
This recipe usually uses olive oil and I do understand that this can seem like an expensive choice so sunflower/vegetable oil is an able substitute, however do remember if you can stretch to olive oil it does last for a very long time and there are always offers available.
If you have trouble sourcing some ingredients at a price you can afford feel free to message me and I shall direct you where I can.
Cabbage Bacon & Pasta Soup
- 2 cloves of garlic or 2tsps of garlic granules
- 300 gms white cabbage cut into thin strips
- 1tbsp olive oil
- 8 rashers smoked streaky bacon diced or pkt smoked Lardons
- 150 gms small pasta shells, macaroni or a pasta of yourchoice
- Black pepper
- 1 1/2 litres boiling water
- 2 chicken/vegetable stock cubes, crumbled.
- Heat the oil and fry the bacon for a few minutes, add the cabbage and garlic and further fry until you feel the cabbage is well coated.
- Add the boiling water and crushed stock cubes, stirring until the stock has dissolved. Add pepper to taste.
- Simmer on a low heat for 15 mins
- Add the pasta, bring back to the boil and simmer for a further 15 mins until both the cabbage and the pasta are soft
- If the soup looks colourless to the eye, sprinkle a little grated coloured Chedder cheese over the top and allow to melt. Serve with buttered bread.
If you have some soup left but not enough to go round add a tin of tomatoes some oregano and re-heat for lunch. Use gluten free pasta for a gluten free option. Enjoy
Next Week, Spicy Pasta.
For this you will need 100gms mince, Pasta, shells, Penne, Macaroni or whatever your pasta preference is, 1 tin of Tomatoes, Tomato pureé, 1 onion, 1 red pepper, garlic, chilli powder, chicken/veg stock cube, Worcester sauce and lemon juice, 100gms strong chedder cheese (approx).
I shall list all ingredients you need as I appreciated not everyone has a stock cupboard, but remember as with everything, once bought these non perishable items last for a very long time.
Most of the recipes I supply will centre around pasta and rice as these are extremely good value for money ingredients and a great once/twice a week option.
If you need any advice or help with these recipes please feel free to comment and I shall get back to you as quickly as possible.