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Cabbage and Pancetta Soup - Serves 4

Preparation time: 15 minutes

Cooking time: 30 minutes


  •  2 x tsb olive oil
  • 200g of good quality pancetta (or bacon) chopped into cubes
  • Half an onion (chopped)
  • 2 cloves of garlic (chopped or pureed)
  • 2 medium potatoes (diced finely)
  • Half a can of chopped tomatoes (drained)
  • Half a head of savoy cabbage (thinly sliced)
  • 300ml stock (vegetable or chicken) - or more if you prefer a less chunky soup
  • Salt / Pepper / Brandy to taste
  • Creme Fraiche


  1. Place your cooking bowl above a medium - hot Kadai, connected to the cooking tripod
  2. Heat the olive oil and cook the pancetta/bacon until nicely browned - spoon off any excess fat
  3. Add the chopped onion and garlic and cook until translucent
  4. Add the diced potato, tomatoes and enough stock to cover the ingredients
  5. Leave to simmer for approx. 20 mins or until the potatoes are tender
  6. Add in cabbage and seasoning and add extra stock (if you feel it is necessary)
  7. Cook for another 10 mins and serve with a little dollop of creme fraiche. 
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