New season's cabbage, potato and pea soup

Photo by Gregor Richardson.
Photo by Gregor Richardson.

This soup is the essence of summer. It is light, refreshing and full of flavour.

Serves 4-6

1 Tbsp olive oil
200g good quality bacon (can be omitted if vegetarian)
300g new potatoes (Jersey benne), cut into quarters
Bunch spring onions, finely cut
3 garlic cloves, crushed
2 litres chicken or vegetable stock (hot)
300g spring cabbage, thinly sliced
300g fresh or frozen peas
1-2 lovage leaves (optional)
Handful fresh basil
Extra virgin olive oil
Sea salt and freshly ground black pepper

To serve: crusty bread

Heat the oil in a pot over medium-high heat, add the bacon and cook until golden (2-3 minutes). Add the potatoes, onions, lovage (if using) and garlic, cover and stir occasionally. Cook for about 5 minutes.

Add the hot stock and simmer until the potato is tender, 10-15 minutes.

Add the cabbage and cook for a couple of minutes, add the peas and few torn leaves of basil. Simmer for 5 minutes, taste and adjust seasoning.

Mash up the basil in a mortar and pestle with a pinch of salt and add a drizzle of olive oil so you get a thick green paste.

Serve the soup warm in bowls with a spoonful of basil sauce on top and crusty fresh bread.


Alison Lambert, chef at Otago Farmers Market, will be demonstrating this recipe at the market on Saturday.


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