Cabbage soup with chicken, vegetables and curry
A light, flavourful cabbage soup with chicken, vegetables and curry. Made without cream, but with plenty of flavour.
Servings 4 people
Calories 404kcal
Ingredients
- 120 g bacon, diced
- 1 onion, finely chopped
- 3 cloves garlic, finely chopped
- 3 tsp curry powder
- 1 tsp dried thyme
- 2 tbsp plain flour
- 1,2 l chicken stock
- 300 g potatoes, diced
- 300 g celeriac, diced
- 300 g carrots, diced
- 500 g pointed (sweetheart) cabbage, shredded
- 1 leek, sliced into rings
- 500 g cooked chicken, shredded or diced
- 1 handful parsley, chopped
- Oil
- Salt and freshly ground pepper
Instructions
- Heat a splash of oil in a large saucepan and fry the bacon until crisp and golden. Lift it out onto a plate and set aside.
- Add the onion and garlic and cook them in the bacon fat until the onion is soft and translucent.
- Add the curry powder and thyme and let them warm through for a moment before stirring in the flour.
- Add the stock, whisking with a balloon whisk if needed to make sure the flour is fully dissolved.
- Add the potatoes, celeriac and carrots, cover and simmer gently for about 8-10 minutes, or until the vegetables are just tender.
- Add the cabbage and leek, cover and let the soup simmer for about 5-8 minutes more, or until the cabbage has wilted.
- Add the chicken to the pan along with the bacon and parsley, heat the soup through and season to taste with salt and freshly ground pepper.Add a little extra stock if you think the soup needs it.
Nutrition
Calories: 404kcal | Carbohydrates: 46g | Protein: 41g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 101mg | Sodium: 1683mg | Potassium: 1832mg | Fiber: 10g | Sugar: 9g | Vitamin A: 13226IU | Vitamin C: 86mg | Calcium: 177mg | Iron: 4mg