- 2 leeks
- 2 carrots
- 4 turnips
- 4 potatoes
- 7 - 10 leaves of green cabbage
- 1 clove of garlic
- 1 cube of chicken stock
- 50g butter
Finely slice the white parts of the leek and chop the green part into small pieces. Peel the carrots, turnips and potatoes and cut into small cubes. Finely chop the cabbage leaves.
Dissolve the stock cube in 1 litre of boiling water.
In a heavy pan, melt the butter and gently cook the leeks and the crushed garlic. Add all the vegetables to the pan, pour in the stock and bring to the boil. Leave to gently simmer for 30 minutes.