OH! Magazine - Australian Version June 2017 | Page 13

PETE
EVANS
PETE EVANS’
CABBAGE AND BACON SOUP
Celebrity chef Pete Evans shares a surprisingly delectable
soup, that will warm up any winter menu.
Now please don’t be put off by the name of this soup. Cabbage soup may not sound like something worth
celebrating, but you will be surprised at how comforting, warming and absolutely addictive this is. It really
is just like a big warm hug for your body, and the fact that it contains bacon may get it across the line with
the rest of the family! Maybe we should rename it ‘OMG bacon soup’?
What you’ll need:
2½ tablespoons coconut oil
or good-quality animal fat
1 onion, chopped
2 garlic cloves, chopped
250g silverbeet, leafy green part and stems
separated, trimmed and chopped
250g green cabbage, shredded
200g rindless bacon
½ teaspoon ground turmeric
6 cups chicken bone broth
Sea salt
Freshly ground black pepper
1 large handful of flat-leaf parsley leaves
How to make it:
1. Melt two tablespoons of oil or fat in a large saucepan over
medium heat.
2. Add the onion and cook for five minutes, or until softened.
3. Stir in the garlic, silverbeet stems and cabbage and cook
for five minutes, or until softened.
4. Meanwhile, melt the remaining oil or fat in a frying pan
over medium/high heat, add the bacon and cook until
lightly golden, about four minutes on each side. Remove
from the pan and drain on paper towel.
5. Chop the bacon into 2cm pieces and stir into the cooked
cabbage mixture, then add the turmeric and broth.
6. Bring to the boil, reduce the heat to low and gently simmer,
stirring occasionally, for 30 minutes.
7. Stir in the leafy green part of the silverbeet and cook for a
further five minutes until wilted.
8. Season with salt and pepper. To finish, stir in the parsley
leaves and serve.
YOU CAN FOLLOW PETE VIA:
Web: peteevans.com
Facebook: paleochefpeteevans
Instagram: @chefpeteevans
OH! MAGAZINE ( JUNE 2017 )
13