• 6 carrots
• 1 swede
• 2 parsnips
• 1 onion
• 1 bay leaf
• 1 vegetable stock cube
• 2 litres of water
• 150g-200g fresh or frozen cabbage
• 6- 8 small new potatoes
• salt and pepper to season.

1. Cut and peel all the vegetables, carrots, swede and parsnips into chunks. Potatoes cut into quarters, and the onion diced. Thinly slice the cabbage if using a fresh one
2. Add 1 tablespoon of oil to a saucepan, and add the onion, potatoes, swede, parsnip and carrot, cook for 5 minutes.
3. Add the bay leaf and salt and pepper.
4. Add the stock cube and 1 litre of water.
5. Add the cabbage.
6. Cook for 10 minutes on a medium heat.
7. Add additional water depending on how thick or thin you prefer the soup to be.
8. Serve with fresh bread with some butter or cheese.

Recipe by Lloyd Henry (Cegin Mr Henry).

Instagram: @CeginMrHenry

Twitter: @CeginMrHenry