Spring garden soup 4 servings 150g unsmoked bacon lardons Olive oil, for cooking 1 onion, peeled and

chopped 100g baby leeks, trimmed and chopped 100g baby carrots, scrubbed and roughly chopped 2 small turnips, about 175g, peeled and cut into 1cm cubes 1 large potato, about 150g, peeled and cut into 1cm cubes 100g green beans, trimmed and cut into 23cm sticks 14 Savoy cabbage, cored and chopped sea salt and freshly ground black pepper handful of mint leaves, chopped In a large pan, saut the lardons in a little olive oil for 34 minutes until lightly golden. Add the onion and leeks and cook for a few more minutes. Stir in the chopped carrots, turnips and potato. Cover the pan with a lid and sweat the vegetables for 45 minutes until soft and translucent. Meanwhile, put the kettle on to boil. Pour boiling water into the pan to cover the vegetables (about 1.2 litres). Add the green beans and cook for about 2 minutes. Finally, Copyright 2012 Holdings Ltd. throw in the chopped cabbage and simmer for 2 minutes or Gordon untilRamsay it has