HANUKKAH VEGETABLE SOUP

[Guest guest]

2 tbs olive oil

1 large onion chopped

3 leeks, sliced thinly

1 clove garlic, crushed

1 head celery, chopped

4 large carrots, sliced

1/2 small white cabbage, shredded

12 0z (350gr) new potatoes, cubed

1 tsp reach fresh thyme and rosemary

4 pints (2 1/4 l) vegetable stock

8 medium tomatoes, skinned and chopped

1 tbs chopped fresh tarragon

Kosher salt

Freshly ground black pepper

 

 

Heat the oil in a heavy saucepan and lightly brown the onion, leeks,

garlic and celery for 5 minutes. Add the carrots, cabbage and

potatoes and stir well.

Stir in the thyme and rosemary. Cover with the stock and bring to the

boil. Cover and leave to simmer until the vegetables are tender,

stirring and testing occasionally.

Add the tomatoes and tarragon and stir them in. Season to taste and

heat through. Serve with warm wholemeal rolls or with croutons if

part of a menu.