Directions:
- Dice the carrots, and turnips and white portion of the leeks.
- Melt butter in a large pan. Put in the carrots, turnips, leeks and soften on low heat for 10minutes, stirring occasionally.
- Wash the bacon in cold water and put in a saucepan of water, bring to the boil and simmer for 10minutes on low heat, drain and set aside to cool.
- Finely shred the cabbage, and chop the bacon into cubes.
- Add stock and bacon and cabbage to the vegetables, salt and pepper to taste. Bring to the boil, reduce heat. Cover and simmer gently for about 1hour.
- Cap and string the beans, wash and cut into pieces about 4cm long. Chop the celery and cube the potatoes.
- About 20minutes before end of cooking time, add cubed potatoes and peas to soup and cook further until tender.
- Serve with croûtons (optional) and grated Gruyère Cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 365.31 Kcal (1529 kJ) | ||
| Calories from fat | 119.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.3g | 20% | |
|---|---|---|---|
| Cholesterol | 32.4mg | 11% | |
| Sodium | 491.01mg | 20% | |
| Potassium | 898.94mg | 19% | |
| Total Carbs | 38.64g | 13% | |
| Sugars | 11.93g | 48% | |
| Dietary Fiber | 9.2g | 37% | |
| Protein | 24.41g | 49% | |
| Vitamin C | 39.1mg | 65% | |
| Vitamin A | 0.6mg | 18% | |
| Iron | 1.4mg | 8% | |
| Calcium | 191.5mg | 19% | |
| Amount Per 100 g | |||
| Calories | 73.39 Kcal (307 kJ) | ||
| Calories from fat | 24.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.67g | 20% | |
|---|---|---|---|
| Cholesterol | 6.51mg | 11% | |
| Sodium | 98.65mg | 20% | |
| Potassium | 180.6mg | 19% | |
| Total Carbs | 7.76g | 13% | |
| Sugars | 2.4g | 48% | |
| Dietary Fiber | 1.85g | 37% | |
| Protein | 4.9g | 49% | |
| Vitamin C | 7.9mg | 65% | |
| Vitamin A | 0.1mg | 18% | |
| Iron | 0.3mg | 8% | |
| Calcium | 38.5mg | 19% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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