This recipe from Marco Pierre White is a traditional winter broth. The carrots, celery and onions have been cut very finely and to make life easier, you can try blending them in a food processor.
Heat the goose fat in a large, heavy-based saucepan and when hot, add the carrots, onion and celery. Sweat the vegetables to remove the water content. This will help instensify the flavour.
Add the bacon and fry until the fat starts to run. Stir in the cabbage and half the water. Add the lentils and remaining water, and then cook for 5 minutes.
Keep stirring the soup and add the Knorr Stock Pots. Bring to the boil, then simmer for 15–20 minutes. Finish off with a dash of olive oil and stir in fresh thyme before serving.
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