Soup is the food of winter, isn’t it? It just makes you think of being cosied up in front of the TV, a piping hot bowl in front of you and, of course, plenty of buttered bread to dunk in it. I’ve turned the winter vibes up even further with this one, adding streaky bacon and chestnuts, flavours that, to me, scream of Christmas.

This is souper easy (see what I did there) to make, with just a handful of ingredients! As always, I got my veggies, in this case, a beautiful Savoy cabbage, from The Fresh Fruit and Veg shop in Uddingston. Let me know if you decide to make it – comment below and be sure to tag me in your photos  @theglasgowdiet on Instagram!

Cabbage, Bacon and Chestnut Soup

Ingredients (serves 3-4)
1 tbsp olive oil
6 rashers streaky bacon, roughly chopped
100g cooked chestnuts, roughly chopped (I use Merchant Gourmet)
1 Savoy cabbage, shredded
1 litre vegetable stock
100ml double cream

Method
1. Put a large saucepan over a medium heat and add the olive oil. Once hot, add the chopped bacon and cook for a few minutes until crisp, then scoop out few pieces for serving on top.
2. Add the chopped chestnuts and cook for a few more minutes, then add the shredded cabbage and cook for 3-4 minutes until beginning to soften. Add the vegetable stock, cover with a lid and leave to cook for 15-20 minutes.
3. Remove from the heat and use a stick blender to blitz until smooth (it won’t go totally smooth but you should get pretty close).
4. Stir in the cream and season to taste with salt and pepper. Serve with some of the reserved crispy bacon bits and a drizzle of extra virgin olive oil.