savoy cabbage, carrot and salami soup

Lindsey Bareham

This is comfort food par excellence, a chunky vegetable-rich, satisfying spin on the sort of homely winter soups my mum used to make. A few slices of salami give surprising amounts of richness to cabbage and onion, both complemented by the sweetness of carrots and leeks, with lemon zest and juice to sharpen the flavours. Stay plain, or enrich this healthy bowlful with a swirl of your best olive oil.

serves 2, prep 15 min, cook 30 min

1 onion
1 tbsp vegetable oil
few sprigs thyme
1 bay leaf
4 slices salami
1 trimmed leek
4 carrots
1 lemon
¼ Savoy cabbage
½ tbsp flour
1 chicken stock cube

Halve, peel and finely chop the onion. Heat the oil in a medium-sized pan, stir in the onion with a generous pinch of salt and cook over a medium heat. Bundle thyme and bay with string and add to the pot. Roll up the salami and slice into small scraps. Trim the leek, cut in 1cm wide slices, agitate in water, drain and add to the pan with the salami. Reduce the heat slightly, stir well and leave to cook while you scrape the carrots and slice in thin rounds.

Using a microplane, grate the lemon into the onion and slice the cabbage in short ribbons. Stir the flour into the onion, stirring until disappeared. Make the stock and add to the pan. Stir as the soup thickens and boils, then add the carrot. Simmer briskly for 5 min until the carrot is tender, adjust the seasoning with salt, pepper and lemon juice and add the cabbage. Boil for 2-3 min until just done. Serve with fork and spoon.