Savoy Cabbage, Bacon, Parsnip, Kumara and Chickpea Soup


Preparation info

  • Serves


    • Difficulty


Appears in

A World in My Kitchen

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!


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


    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 a little salt and pepper if desired.