Savoy Cabbage, Bacon, Parsnip, Kumara and Chickpea Soup from A World in My Kitchen by Peter Gordon

Ingredients

• salt
• freshly ground black pepper
• 1 litre (2 pints) vegetable or chicken stock
• 1 small can (about 400 g) chickpeas, drained and rinsed
• ½ small savoy cabbage, core removed and finely shredded
• 10 sage leaves
• 1 teaspoon fresh thyme
• 1 small kumara, skin scrubbed and cut into 1 cm (½ in) cubes
• 2 medium leeks, washed and finely sliced
• 2 parsnips, peeled and cut into 2 cm (¾ in) cubes
• 6 rashers bacon, rind off, cut into ½ cm (¼ in) pieces
• 100 g (3 ½ oz) butter