This week we are making a really hearty and warming soup which when accompanied by 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.

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.

Cabbage Bacon & Pasta Soup

Serves 4

• 2 cloves of garlic or 2tsps of garlic granules
• 300 g white cabbage cut into thin strips
• 1tbsp olive oil
• 8 rashers smoked streaky bacon diced or pkt smoked lardons
• 150 g small pasta shells, macaroni or a pasta of your choice
• Black pepper
• 1 1/2 litres boiling water
• 2 chicken/vegetable stock cubes, crumbled.

1. 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.
2. Add the boiling water and crushed stock cubes, stirring until the stock has     dissolved. Add pepper to taste.
3. Simmer on a low heat for 15 mins
4. Add the pasta, bring back to the boil and simmer for a further 15 mins until both the cabbage and the pasta are soft
5. 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