This is really just ‘fridge soup’ masquerading as a healthy broth. It IS healthy, and I found it oddly comforting. I honestly expected it to be bland cabbage soup, the kind the crazy yo-yo dieters insist is the miracle weight stripper. But it was delicious. Light and quite sweet from the peas, so the sharp grilled cheddar toasts were a savory delight. Also – crunchy bread with soft hot soup? Win.
Of course you can make this soup more delicious – add BACON. Yep. I said it. Bacon. Quite possibly the most delicious, deeply savory soup meat.
If you were to buy a piece of bacon – not the ready sliced rashers which curl up at the thought of being immersed in hot water, leaving their white wobbly fat floating around the pan. A lump/piece of bacon. Normally quite cheap in supermarkets over here in the UK.
So, if you were to buy a piece of bacon to make this soup more delicious – and not vegetarian – you should chop it into chunks and add it to the pan when the onions, bay, celery and garlic have had a few moments to themselves. Do not add stock cubes when you add the water! Bacon is salty.
Let all of this bubble around for quite a while if you want tender bacon which falls into strips. Or even in the slow cooker overnight. Then, when the bacon is done, continue on with the cabbage and peas. It will be tremendous.
Alternatively, brown some cubed pancetta with the onions and carry on regardless.