April 5th, 2009 | 
Author: A thick, hearty soup that could probably be made with any green vegetables I imagine. This makes about 6 thick portions but you could add more stock if you like your soups thinner or indeed need to make it go a little further. As always, these are only rough quantities, feel free to alter to taste.
Ingredients
- 3 large leeks
- 5 small onions
- 8 medium potatoes
- 1 small cabbage
- Half a broccolli I had left over
- 1pt vegetable stock
- 2tsp dijon mustard
- salt and pepper to taste
- few drops vegan worcestershire sauce
- sunflower oil for cooking
Instructions
- Chop and peel all vegetables fairly small.
- In a large pot or pan fry off the onions with a little salt and pepper.
- Add the leeks.
- Then chuck in the potatoes, cabbage and brocolli. Allow 10 mins for everything to wilt slightly. Keep stiring, don\'t let it burn.
- Add the stock, mustard and worcestershire sauce.
- Pop the lid on and cook for about an hour. Keep checking and stirring throughout.
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