Potato, Tomato and Cabbage Soup

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.

Cook Vegetarian's avatar
 2 Reviews

Recipe by Cook Vegetarian
Serves 4
Ready in 15 to 30 mins

Ingredients

  • 1.5 lt vegetable stock
  • 1 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)

Nutritional Information:
Per serving
Calories: 187
Fat: 3.8g

How To Cook

  1. 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.
    2. www.manyfacesofpotatoes.co.uk
Vegetarian Giveaways

Comments

2 people have helped to review this recipe. Thank you!

Posted by sailing fool on November 18, 2011

just made this soup it is nice but it needs something to lift it also i put mushrooms and green beans in for extra colour and taste too

and needs to be a bit thicker too for my tastes but i am enjoying it right now and will make again

Posted by jhughes on February 3, 2012

I tried this and added some vegetables that needed to be used as well as following the recipe list.  I also took onboard the comments above and added, Oregano, Parsley, a little sale and black pepper for seasoning.  I found it very tasty and will definately make it again

Leave a Comment

You must sign in or register to leave a comment.

My Cookbook

Keep all your favourite recipes in one place, upload your own, rate other users' creations and sign up to our newsletter packed with exclusive giveaways, news and tips by registering today.

Vegetarian Giveaways Vegetarian Giveaways

Like this recipe?

Share this with friends!

On Sale Now!

June issue of CookVeg is available now
Supermarket logos Subscribe Today

Cook Vegetarian Magazine

You might also like

Butternut Squash, Vegetarian Chorizo and White Bean Stew
No rating - be the first!
Mushroom and Brie Risotto Cakes
No rating - be the first!

Cook Vegetarian! Magazine
http://www.cookveg.co.uk/

Potato, Tomato and Cabbage Soup
  • Recipe by Cook Vegetarian
  • Serves 4
  • Ready in 15 to 30 mins
    Ingredients
  • 1.5 lt vegetable stock
  • 1 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)
    How to Cook
  1. 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.
Copyright © Maze Media (2000) Limited