Leek, tomato and potato soup
For a special occasion replace some of the stock with a glass of red wine.
1.5 L vegetable stock
1 leek, finely sliced
400g tomatoes, roughly chopped
400g boiling or new potatoes, skin left on, sliced into 1 cm dice
150g cabbage, finely sliced
freshly ground pepper, to taste
1 Tbsp oregano, chopped (optional)
Place stock in a large heavy-based saucepan.
Add leeks, tomatoes and potatoes, 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]|
|- saturated fat||0.1g|