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 |
Method :
-
Mix together the flour and paprika
and gradually stir in a little of the stock to make a smooth paste.
-
Bring the remaining stock to the
boil.
-
Stir a little into the paste,
return to the pan and bring back to the boil, stirring.
-
Add the leeks, carrots, cabbage and
tomatoes, and season with salt and pepper.
-
Cover and simmer for about 40
minutes, or until the vegetables are tender.
-
Adjust the seasoning if necessary.
-
Serve with cheese toasts.
Alternative Suggestion :
- 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.
- 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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