Ingredients
- 1 Bacon hock
- 2 Pork hocks
- 300g dried chickpeas, soaked overnight, then drained
- 4 potatoes
- 400g turnips or swede, cut into large wedges
- 400g carrots, halved lengthways
- 600g cabbage, cut into thick wedges
- Extra virgin olive oil to serve
- Salt and cracked pepper
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Method
- Put the water in a large saucepan and add the bones
- Bring to the boil, skimming off any impurities that rise to the surface
- Add the chickpeas
- Reduce the heat, partly cover the pan, and simmer for 1 ½ hours
- Add the potatoes, turnips/swede, carrots and simmer, partly covered for 30 minutes
- Remove the bones from the soup and flake off the meat and discard the bones
- Place the cabbage in the stock and poach the cabbage for 5 minutes or until just tender, return the meat back to the soup and warm through
- Adjust seasoning
- Serve in large deep bowls with a drizzle of olive oil and a crack of pepper
Comments
This is more like a meal in a bowl than a soup. Any bones, or off cuts of meat work well as do chorizo sausages.
Serves 8
Thanks to Havoc Pork for providing the bacon and pork hocks used in the demonstration
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