• 2 tblsp olive oil
  • 1 onion (chopped)
  • ½ green cabbage
  • 1 leek (trimmed and sliced)
  • 2 potatoes (diced)
  • 8 ripe plum tomatoes
  • 120 ml dry white wine
  • 1 l kitchen garden stock or water
  • salt and pepper
  • fresh flat-leaf parsley sprigs to garnish


  • Heat the olive oil in a large pan and add the onions, cabbage, leeks and potatoes, stirring to combine. Cover with a lid and sweat over a medium heat for about 5 minutes until softened but not coloured.
  • Add the tomatoes to the pan, season to taste and allow to cook for a couple of minutes.
  • Pour in the wine and allow to reduce by half, then add the stock or water and bring to the boil.
  • Reduce that heat and leave to simmer for 15 minutes until all of the vegetables are completely tender and the liquid has slightly reduced and thickened. Season to taste.
  • To Serve: Ladle the soup into warmed serving bowls and garnish with the parsley.