Veggie Patch Soup

 

 

 

It’s most definitely not Summer anymore. The nights are drawing in, the air is getting cold and on a chilly autumn eve this soup is ideal. It’s comfort food. It’s quick, it’s easy, it’s cheap and it’s packed with so much flavour and goodness you won’t know what hit you. It’s also great for Bonfire night, so stick it in a flask and celebrate the changing of the seasons- just don’t forget which hand’s holding the soup and which is holding the sparkler.

Serves 2

You Will Need;

1 large leek – sliced

2 medium carrots – diced

100g  green cabbage

1 litre water

1 tsp chili powder

1 tsp cumin

butter

Slice your leek, dice your carrots and shred your cabbage

Gently melt a knob of butter in a large pan and add the veggies

Cook the veggies in the butter for 5 mins, adding the chili powder and cumin

Cover with boiling water (approx 1 litre)

Boil for 8- 10 minutes, or until the veg is soft and the spices have infused

Remove from the heat and blend until smooth and velvety

Return to the heat, season and then serve

(I added a pinch of chili flakes at the end for an extra kick)

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