Fast vegetable soup

Yield: 1 servings

Measure Ingredient
1 tablespoon Butter
1 \N Onion; finely sliced
2 \N Leeks; cleaned and sliced
½ \N Cabbage; shredded
2 \N Potatoes; peeled
2 \N Carrots; peeled
\N \N Celery; lettuce leaves,
\N \N ; turnips, pumpkin,
\N \N ; beans, zucchini,
\N \N ; parsley or anything
\N \N ; else lying around
\N \N ; in the fridge!
1½ litre Boiling water
\N \N Salt and freshly ground pepper
\N \N Little nutmeg; grated
1 tablespoon Butter to finish
\N \N Freshly grated parmigiano

Melt the butter in a frying pan and gently cook the onion and leeks until soft.

Cut or shred all the other vegetables and cook, stirring often, until they start to soften.

Add boiling water, salt and pepper and cook over a low heat for 30 minutes.

Stir in a little grated nutmeg and the final tablespoon of butter and serve with a bowl of parmigiano.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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