This light and summery soup makes the most of springtime vegetables, don't forget a dollop of pesto on top.
3 tbsp olive oil
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/3pints 10½fl oz beef or vegetable stock
400g/14oz can Italian chopped tomatoes
salt and freshly ground black pepper
2 tbsp green basil pesto
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.
Season with salt and pepper and gently simmer for about 30 mins.
Add pesto for the last 5 mins, and check the seasoning before serving.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
Micky Flanagan and chefs Francesco Mazzei and David Everitt-Matthias are in the studio.
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.