Leek, potato and tomato 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 boiling potatoes, skin left on, cut into
1 cm dice
400g tomatoes, roughly chopped
150g cabbage, shredded
1 sprig fresh oregano (optional)
salt and pepper to taste
1 Tbsp oregano, chopped (optional)
Place stock in a large saucepan.
Add leeks, potatoes and tomatoes, bring to the boil and simmer for 10 minutes.
Add cabbage and oregano (if using) and simmer for a further 3-4 minutes.
Season to taste and serve.
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