Jersey Cabbage Soup with Smoked Bacon and Caraway Seeds

A hearty and flavorful soup celebrating the best of Jersey ingredients, featuring locally grown cabbage, smoky bacon, and the distinctive aroma of caraway seeds. This soup is perfect for a chilly Jersey day.

Prep Time

20 minutes

Total Time

60 minutes

Calories

625 kcal

Difficulty

Easy

Equipment

3 items

Cost

£2.49/serving

Season:

🌸 Spring•☀️ Summer•❄️ Winter

Meal Type:

Cuisine:

Main Ingredient:

Dietary:

Mood:

Ingredients

Servings

175gSmoked Bacon(Diced, ideally local Jersey bacon if available)

£2.75

2tbspJersey Butter(Unsalted)

£0.50

1largeOnion(Diced)

£0.40

2mediumCarrots(Peeled and diced)

£0.30

2Celery stalks(Diced)

£0.45

0.5mediumJersey Cabbage(Shredded)

£0.75

500gJersey Royal Potatoes(Peeled and diced)

£2.00

1.5literChicken or Vegetable Broth(Low sodium)

£1.20

1tbspCaraway Seeds(Whole)

£0.25

2sprigsFresh Thyme(Optional)

£0.60

120mlJersey Milk(Full fat, optional for creamy finish)

£0.20

to tasteSalt

£0.05

to tasteBlack Pepper(Freshly ground)

£0.10

2tbspFresh Parsley(Chopped, for garnish)

£0.40

Total Cost

£9.95

£2.49 per serving

Instructions

1.
In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
2.
Melt the Jersey butter in the pot with the bacon fat. Add the diced onion, carrots, and celery. Sauté until softened, about 5-7 minutes.
3.
Add the shredded cabbage and diced Jersey Royal potatoes to the pot. Cook for another 5 minutes, stirring occasionally, until the cabbage begins to wilt.
4.
Stir in the caraway seeds and thyme sprigs (if using). Pour in the chicken or vegetable broth, ensuring it covers the vegetables. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the potatoes are tender.
5.
Remove the thyme sprigs (if used). Season with salt and pepper to taste.
6.
If desired, stir in the Jersey milk for a creamier soup. Heat through gently, but do not boil.
7.
Ladle the soup into bowls. Top with the reserved crispy bacon and chopped fresh parsley. Serve hot.

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My Notes

Nutrition Information

Nutrition per serving (450g)

625 kcal / 2615 kJ

Carbs

38g

15% of RDA

Fat

40g

57% of RDA

Protein

28g

56% of RDA

Detailed Breakdown

Fibre

8 g

27% of RDA

Sugar

12 g

13% of RDA

Sodium

1200 mg

52% of RDA

Saturated Fat

22 g

110% of RDA

Chef's Tips

For a deeper flavor, use a smoked paprika in addition to the caraway seeds.

If you don't have Jersey milk, you can use cream or omit it altogether.

This soup is even better the next day as the flavors meld together.

For a vegetarian version, omit the bacon and use vegetable broth. You can add a teaspoon of smoked paprika for a smoky flavour.

If you want a smoother texture, you can blend some of the soup with an immersion blender before adding the milk (if using).

Cooking Equipment

Large pot or Dutch oven

Cutting board

Knife

Wine Pairings

No wine pairing suggestions available for this recipe.

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