Preparation & cooking time – 3-3 1/2 hours                                                                               [cover – 40-45]

On health promotion – red and white cabbage which are in season in the UK.


0.40 kg chopped red cabbage

0.40 kg chopped white cabbage

1.00 kg chopped leek

1.00 kg chopped celery

0.30 kg chopped spinach

2.00 kg carrot (1.00 kg diced & 1.00 kg grated in separate bowls)

0.40 kg diced courgette

0.05 kg chopped parsley

14 gluten free Knorr vegetable cubes or equivalent

0.02 kg of extra virgin oil

7 litres of boiling water



  1. Add the extra virgin oil to a large soup pot and warm gently to prevent burning. Add the leek, celery, and parsley and mix well. Allow to sweat until leek and celery become almost transparent.
  2. Add the diced carrot, white and red cabbages to the pot. In a large plastic jug, or bowl, dissolve the vegetable cubes in 2 litres of boiling water then add to the pot. Add another 2 litres to the pot and mix ingredients well. Bring to the boil and lower the heat so as to allow it to simmer for 15 minutes.
  3. Add the grated carrot and spinach and another 3 litres of boiling water. Allow to simmer for another 15 – 20 minutes before removing from heat. Check to see that the vegetables are cooked properly. Allow for some crunchiness, however, if serving the elderly only, you can cook it softer. Serve with bread or bread rolls.


Original recipe from SsHaa GranDiece (February 2018)