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- 2 tbsp. butter
- 2 tbsp. oil
- 1 onion, peeled and chopped
- 2
garlic cloves, crushed
- 2 small carrots, peeled and sliced
- 1 stick celery, shredded
- 1 small turnip
- 1 medium potato
- 1.3 litre hot stock (beef or chicken)
- 2 large tomatoes
- 1 cup cabbage, shredded
- 1 small leek, shredded
- 25 g. spaghetti or pasta shapes

- salt and pepper, to taste
- grated parmesan cheese


1. Peel and cut the potato and turnip into small dice.
2. Heat oil and
butter in large heavy based saucepan. Add onion and garlic, sauté for 5 minutes, until onion is soft but not brown. Add carrot, celery, turnip, and potato. Sauté the vegetables until soft, about 5 minutes.
3. Add hot stock and bring to boil. Cover and simmer for 12-15 minutes or until the vegetables are almost tender.
4. Skin and halve the tomatoes, remove the seeds and chop the flesh. Add tomatoes, cabbage and leek to the soup. Bring to boil and add spaghetti (break long spaghetti into smaller pieces) or pasta shape. Cover and simmer over medium-low heat for 10-12 minutes.
 Season with salt and pepper.
Ladle soup into bowls, sprinkle with plenty of grated parmesan cheese over the top and serve immediately.
Serve: 4