St Patrick’s Cabbage and Potato Soup

Ingredients

• 50g margarine
• 1 small onion sliced
• 1 stick celery chopped
• 225g potatoes peeled and finely diced
• 225g carrots peeled and finely diced
• 225g green cabbage chopped
• A pinch of ground cloves
• 1000ml vegetable stock
• 100g oatmeal
• Salt and pepper to taste

To garnish

• 1 tsp flat-leaf parsley chopped

Method

1. Melt the margarine in a large saucepan. Add the onions, celery, potatoes and carrots then fry gently for about 5 minutes, until soft.
2. Add the cabbage and ground clove. Cook for 5 minutes more.
3. Add the vegetable stock and oatmeal, bring to the boil, then simmer for about 20 mins.
4. Allow to cool, then puree in a blender or food processor until the soup is smooth. If you prefer a slightly chunky soup, just puree half the mixture.
5. Return the soup to a clean pan and heat through gently. Season to taste.
6. Serve in individual soup bowls sprinkled with the parsley, if liked.