Potato and Cabbage Soup

40 min

4 servings

Discover delicious Irish flavour with one of our favourites from the Emerald Isle.

Ingredients

  • 6 slices bacon, diced
  • 1⁄2 cup all-purpose flour
  • 2 large carrots, thinly sliced
  • 3 celery stalks, thinly sliced
  • 1 tsp sugar
  • 2 tbsp balsamic vinegar
  • 3 baking potatoes, peeled and cubed
  • 2 cups shredded green cabbage
  • 3 tbsp 3 Onion Dip Mix
  • 4 cups Nourish Broth
  • 1 1⁄2 tsp Nourish Broth Mix
  • 1 cup boiling water
  • 1 cup buttermilk
  • 2 tbsp Lemon Dilly Dip Mix, optional
  • Sea Salt, coarsely ground, to taste
  • Black Pepper, coarsely ground, to taste

Preparation

  • In Multipurpose Pot, cook bacon over medium-high heat until crisp. Meanwhile, place flour, carrots and celery in a paper or plastic bag and shake until thoroughly coated. Discard excess flour.
  • Remove and set aside bacon, keeping the hot fat in pan.
  • Add floured vegetables, reduce temperature to low and cook, stirring occasionally, for 5 minutes. Stir in sugar and Balsamic Vinegar.
  • Add potatoes, cabbage, 3 Onion Dip Mix and Nourish Broth. Stir and simmer for 20 minutes.
  • Add buttermilk and Lemon Dilly Dip Mix if using, heat to boiling and season with Salt and Pepper. Serve piping hot.

Nutritional Information

Per serving: Calories 360, Fat 7 g (Saturated 2.5 g, 0 0 g), Cholesterol 15 mg, Sodium 570 mg, Carbohydrate 58 g (Fiber 7 g, Sugars 10 g), Protein 18 g.