Easy sourdough bread
Don't be daunted by making a sourdough bread starter at home - this easy cheat's version makes a lovely loaf without the stress
Cabbage soup
Serves 6
Easy
Prep:
Cook:
Get three of your 5-a-day with a bowl of this healthy, low-fat cabbage soup. It's delicious on its own or served with a hunk of crusty, buttered bread
Skip to ingredients
- 2 tbsp olive oil
- 1 large onionfinely chopped
- 2 celery sticksfinely chopped
- 1 large carrotfinely chopped
- 70g smoked pancettadiced (optional)
- 1 large Savoy cabbageshredded
- 2 fat garlic clovescrushed
- 1 heaped tsp sweet smoked paprika
- 1 tbsp finely chopped rosemary
- 1 x 400g can chopped tomatoes
- 1.7l hot vegetable stock
- 1 x 400g can chickpeasdrained and rinsed
- shaved parmesan(or vegetarian alternative), to serve (optional)
- crusty breadto serve (optional)
Nutrition: per serving
- kcal156
- fat5glow
- saturates1g
- carbs16g
- sugars7g
- fibre8g
- protein6g
- salt0.15g
Method
step 1
Heat the oil in a casserole pot over a low heat. Add the onion, celery and carrot, along with a generous pinch of salt, and fry gently for 15 mins, or until the veg begins to soften. If you're using pancetta, add it to the pan, turn up the heat and fry for a few mins more until turning golden brown. Tip in the cabbage and fry for 5 mins, then stir through the garlic, paprika and rosemary and cook for 1 min more.
step 2
Tip the chopped tomatoes and stock into the pan. Bring to a simmer, then cook, uncovered, for 30 mins, adding the chickpeas for the final 10 mins. Season generously with salt and black pepper.
step 3
Ladle the soup into six deep bowls. Serve with the shaved parmesan and crusty bread, if you like.
