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Comforting and full of flavour, this take on the Portuguese soup is ideal for cooler days.
2 tbsp olive oil, plus extra for drizzling
1 large onion, chopped
2 garlic cloves, sliced
pinch chilli flakes, plus extra to serve
2 fresh bay leaves (or 3 dried)
3 large potatoes, peeled and cut into 2cm pieces
1 litre Cooks’ Ingredients fresh chicken (or vegetable) stock
½ savoy cabbage, quartered, tough stalks removed, shredded
1. Heat the oil in a large saucepan. Add the onion, garlic, chilli and bay leaves, then sweat over a low-medium heat for 15-20 minutes until soft and tinged golden.
2. Add the potatoes and cook for 2 minutes before adding the stock. Bring to the boil, then simmer for 20 minutes until the potatoes are tender. Stir in the cabbage; simmer for 6-7 minutes until just cooked. Serve in bowls with a drizzle of olive oil and extra chilli flakes, if liked.
This recipe first appeared in Waitrose & Partners Food, October 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in September 2019.