Preparation time
less than 30 mins
cooking time
30 mins to 1 hour
Serves
Serves 6
This light and summery soup makes the most of springtime vegetables, don’t forget a dollop of pesto on top.
Try freezing this soup in portion-sized containers – it will keep for 2 months.
Each serving provides 220kcal, 4.5g protein, 16g carbohydrate (of which 8g sugars), 14g fat (of which 4g saturates), 4g fibre and 2.2g salt.
Mary Berry recipes
From
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Ingredients
- 3 tbsp
olive oil - 40g/1½oz
butter - 2 large
onions, finely chopped - 1
leek, halved lengthways and thinly sliced - 250g/9oz potatoes, peeled and finely chopped
- 3 sticks
celery, finely chopped - 150g/5oz
savoy cabbage - 2 litres/3½ pints beef or
vegetable stock - 400g/14oz can Italian
chopped tomatoes - salt and freshly ground
black pepper - 2 tbsp green basil
pesto
Method
-
Heat the oil and butter in a large pan. Add onions, leek and potatoes and cook for about five minutes, until starting to soften, stirring from time to time. Add the celery and cook for a few minutes more.
-
Meanwhile cut the half cabbage in quarters. Remove central stalk from cabbage and discard. Cut leaves across the wedge shape in short shreds.
-
Pour stock and can of tomatoes into the pan with the cabbage. Bring to the boil and gently simmer for about 30 mins.
-
Add pesto for the last 5 mins, and check the seasoning before serving.