- Olive oil
- Crushed garlic
- Salt & black pepper
- 1 Large onion
- 2 Chopped leeks
- 4 Chopped celery sticks
- 4 Sliced carrots
- 2 Cups chopped cabbage
- Half a bag of shredded spinach
- One cup of chopped parsley
- 1.5 Liters veg stock
- 1 Can of whole peeled, chopped tomatoes
Fry garlic and onions in a little oil for a minute or two.
Add leeks, celery and carrots and cook for 5 mins.
Then add spinach, parsley and cabbage stirring regularly.
Pour stock over mix, add tomatoes and seasoning.
Bring to the boil and reduce heat. Allow to simmer for 40 minutes and serve.