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.
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/3½ pints 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 and gently simmer for about 30 mins.
Add pesto for the last 5 mins, and check the seasoning before serving.
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