Leek, potato and tomato soup

For a special occasion replace some of the stock with a glass of red wine.

Leek, potato and tomato soup


Serves 4

1.5 L vegetable stock
1 leek, finely sliced
400g boiling or new potatoes, skin left on, sliced into 1 cm dice
400g tomatoes, roughly chopped
150g cabbage, finely sliced
pinch salt
freshly ground pepper, to taste
1 Tbsp oregano, chopped (optional)


Place stock in a large heavy-based saucepan.
Add leeks, potatoes and tomatoes, bring to the boil and simmer for 10 minutes.
Add cabbage and simmer for a further 3-4 minutes.
Add salt and pepper and serve garnished with oregano.

Nutrition Information Panel

Per Serving [4 Serves]
Energy 1511kj
Protein 18g
Total fat 18.3g
- saturated fat 4.1g
Carbohydrates 25g
- sugars 9.2g
Fibre 13.3g
Sodium 323mg

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