1 onion, chopped
2 cloves of garlic, crushed
2 small leeks, sliced finely
2 sticks of celery, sliced
2 carrots, chopped roughly
1/2 head of cabbage (white), chopped roughly, into small pieces
2 medium sized potatoes, peeled and roughly chopped into medium cubes
1 litre of chicken stock (made up from stock cubes)
1 bay leaf
couple of sprigs of fresh thyme
salt and pepper to season
Frylight or Pam spray
Spray a large saucepan over a medium heat with some Frylight or Pam spray and add the onions, garlic, leeks and celery.
Cook until golden, adding a little stock if they start to stick.
Add the carrots and cabbage and cook for a further 5 mins.
Add stock, potatoes, bay leaf and fresh thyme and bring to the boil.
Reduce heat and simmer for 1 hour.
Remove half the soup and blitz in a blender (leaving half the mixture unblended so you still have some chunks of vegetables).
Season with salt and pepper.