Ingredients

Serves 4

• ½ white / green cabbage
• 1 large onion
• 2 cloves garlic
• 2 medium carrots
• 1 -2 medium potatoes
• 1 litre vegetable stock
• 2 tablespoon vegetable oil
• Handful of fresh herbs (e.g. parsley, thyme leaves) or dried equivalent (use sparingly, if dried!)
• 1 cupful of red lentils or yellow split peas - whatever you've got in stock
• Salt & pepper to taste

Method

1. Peel the onion and chop it finely. Peel and crush the garlic.
2. Heat the oil in a large soup pan and gently saut� the onion and garlic (covered) for 5 minutes.
3. Chop the potatoes and add to the pan. Cover and cook for 10 minutes. Stir occasionally, to make sure they don't burn.
4. Add to the pan with the stock and the lentils / split peas. Cook for 30 minutes, until the pulses are almost ready.
5. Wash the cabbage and chop it. Add it to the pan and stir well. Add extra water if the mixture has got too dry. Cover and simmer gently for about 5 minutes, until the cabbage is soft.
6. Remove from the heat and add the herbs. Liquidise until smooth. Add more water, if the soup is too thick.
7. Season with salt and pepper to taste.

Time From Cupboard-To-Table

Notes & Variations on Winter Vegetable Soup

Veg Box Recipes Newsletter