Winter Soup Recipes

Ingredients :

25 g

15 ml

1 liter

2

2

225 g

400 g

whole meal flour

paprika

pints white or brown stock

large leeks, sliced

medium sized carrots, diced

white cabbage, shredded

canned tomatoes

salt and ground black pepper

1. Mix together the flour and paprika and gradually stir in a little of the stock to make a smooth paste.

2. Bring the remaining stock to the boil.

3. Stir a little into the paste, return to the pan and bring back to the boil, stirring.

4. Add the leeks, carrots, cabbage and tomatoes, and season with salt and pepper.

5. Cover and simmer for about 40 minutes, or until the vegetables are tender.

6. Adjust the seasoning if necessary.

7. Serve with cheese toasts.

Alternative Suggestion :

1. Particularly if using brown stock as the base, you might like to make the soup even more substantial by serving tiny dumplings instead of cheese toasts.
2. Add to the soup 10 minutes before the end of cooking time.

Serves 4

Per Serving : negligible fat, 4 g fiber.

To Serve :

2 slices cheese toasts topped with parsley

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