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Easy Italian potato and tomato soup
This soup is super easy - and delicious! Perfect as a meal or a snack. Vegetable-based soups are a tasty way to get your 5+ a day.
Ingredients
- 6 cups low-salt vegetable stock, or one teaspoon stock powder per cup of water
- 1 leek, sliced finely
- 400 grams potatoes, scrubbed and diced (leave skins on)
- 1 can chopped tomatoes in juice (410 grams)
- 150 grams Savoy cabbage, shredded
- 1 teaspoon dried mixed herbs
Method
1. Put vegetable stock, leeks, potatoes and canned tomatoes in a large saucepan.
2. Bring to the boil. Reduce heat and simmer for 10 to 15 minutes.
3. Add the cabbage, oregano and basil. Simmer for another 3 to 4 minutes.
4. Season with freshly ground black pepper.
5. Serve hot with wholegrain toast.
Notes
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