this one. I veganised it by substituting my favourite tofu bacon for the piggy bacon. It was lovely, though it looks so so different to the photo.
I am sending this to Deb for Souper Sundays.
Previously on Green Gourmet Giraffe:
One year ago: WHB Cauliflower Risotto and how to avoid dinner
Two years ago: Artichoke muffins for the zoo
Three years ago: Green salads for Paddy’s Day
Four years ago: WTSIM… Pineapple and Banana Chutney
Five years ago: MM Vegetable nut crumble
Potato, cabbage and facon soup
Adapted from BBC Australian Good Food Magazine, August 2008
25g butter (or margarine)
2 glugs of olive oil, divided
2 onions, sliced
1 celery stick
1 kg potatoes
3 garlic cloves
6 cups water
2 tbsp tofu bacon marinade (or use liquid smoke or smoked paprika), thinly sliced
1 tsp stock powder
1 tsp salt
150 to 200g tofu bacon
a quarter medium cabbage (about 200g/8oz), finely sliced
Heat butter and a glug of olive oil in a stockpot. Add the onions and fry for a few minutes. While the onions are frying, prepare and roughly chop the carrot, celery, potato and garlic. When all the vegetables are in the pot, cook over medium heat about 5 minutes.
Add water, marinade, stock powder and salt to the pot. (It is quite salty at this stage but the cabbage absorbs some salt later.) Simmer for about 20 minutes or until potatoes are soft. While the vegetables are cooking, fry tofu bacon (facon) in a glug of olive oil on a non-stick frypan until browned. Remove about 2/3 and then continue frying remaining facon until crispy and slightly charred. Drain both batches of facon on kitchen towel and keep separate.
Puree the potato mixture with a hand held blender. Add cabbage and the larger batch of facon. Simmer for about 30 minutes or until cabbage is cooked. Check and adjust seasoning (it benefits from lots of black pepper). Serve with remaining facon sprinkled on top.
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