Potato, Tomato and Cabbage Soup
Serves: 4
Ready in: 15 to 30 mins
Feeling the pinch? This tasty filler costs just 37p a portion, so make up a big batch - it freezes well. To serve, simply thaw, transfer to a pan and cook until piping hot. For a special occasion, simply replace some of the stock with a glass of veggie red wine.
Ingredients:
1.5 lt vegetable stock1 leek, sliced
400g medium potatoes, skin-on and diced into 1cm cubes
400g can chopped tomatoes
150g Savoy cabbage, shredded
1 tbsp oregano, chopped (optional)
method:
- Place the stock in a large saucepan and add the leek, potatoes and tomatoes. Bring to the boil and simmer for 10 minutes. Add the cabbage and oregano (if using) and simmer for a further 3-4 minutes. Season to taste. Serve hot.
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