Ingredients

  • 2 Tbsp olive oil
  • 1 cup lean bacon, chopped
  • 2 yellow onions, diced
  • 4 garlic cloves, minced
  • 7 cups vegetable or chicken stock
  • 2 1/4 cups diced red or baking potaotes
  • 3 cups Savoy cabbage, shredded
  • 1 tsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • 3 Tbsp flat leaf parsley, finely chopped
  • Garnish with a tablespoon of lemon
  • Garnish with a tablespoon of lemon

Ready In 45 Minutes

Servings: 6

Cooking Instructions

Step 1

  • In a large stock pot, heat the olive oil over medium-high heat.
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Step 2

  • Add the chopped bacon and onions, cooking until the bacon is crisp and the onions are translucent.
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Step 3

  • Add garlic and cook for one more minute, until fragrant.
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  • Length: 1 minutes

Step 4

  • Add the chicken or vegetable stock, potatoes, cabbage, Worcestershire sauce and mustard.
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Step 5

  • Mix well and season with salt and pepper. Bring soup to a boil, then reduce heat and simmer for 30 minutes, or until potatoes are tender but not disintegrating.
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  • Length: 30 minutes

Step 6

  • Remove the pot from heat and allow it to cool for 5 minutes.
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  • Length: 5 minutes

Step 7

  • Transfer 2 1/2 cups of the soup to a blender and pulse quickly to achiever a coarse puree.
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Step 8

  • Pour blended portion back into the stock pot and return to heat. Cook, stirring often, for 5-10 minutes or until heated through.
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  • Length: 10 minutes

Step 9

  • Stir in parsley and ladle into serving bowls.
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Step 10

  • Serve with a wedge of lemon and gluten free garlic croutons.
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