Savoy Cabbage, Bacon, Parsnip, Kumara and Chickpea Soup

Name: Savoy Cabbage, Bacon, Parsnip, Kumara and Chickpea Soup
Yield: Serves 6
Ingredients: salt and freshly ground black pepper; 1 small kumara, skin scrubbed and cut into 1 cm (½ in) cubes; 10 sage leaves; 1 teaspoon fresh thyme; 2 medium leeks, washed and finely sliced; 1 litre (2 pints) vegetable or chicken stock; 2 parsnips, peeled and cut into 2 cm (¾ in) cubes; 1 small can (about 400 g) chickpeas, drained and rinsed; ½ small savoy cabbage, core removed and finely shredded; 100 g (3 ½ oz) butter; 6 rashers bacon, rind off, cut into ½ cm (¼ in) pieces

Preparation info

Serves
6

Difficulty
Easy

Appears in

A World in My Kitchen

By Peter Gordon

Published 2003

About

In the depths of winter, a hearty soup can be a meal in one bowl. Jean Cazals, the photographer who makes these dishes I cook look so good, said it was lovely – what more can I say!

Ingredients

2 medium leeks, washed and finely sliced
2 parsnips, peeled and cut into 2 cm (¾

Method

Fry leeks, parsnips and bacon in butter over a moderate heat until leeks begin to take on a little colour. Add cabbage, herbs, kumara and chickpeas and mix well, then add stock and bring to the boil. Turn to a simmer and cook until kumara and parsnip are tender. Check seasoning; add