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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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soup

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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