450 g (1 lb) ripe tomatoes, seeded and finely chopped
4 large carrots, peeled and quartered
300 g (10 oz) chopped celery
3 leeks, cut into sections
150 g (6 oz) fresh green peas
100 g (4 oz) lentils
5 g (1 tsp) salt
1 small head cauliflower, cut into florets
bay leaf
2. 5 g (1/2 tsp) black pepper
15 g (1/2 oz) diced green pepper
4 litre (6 1/2 pt) water
1 large Spanish onion, halved
2 vegetable stock cubes
4 large carrots, peeled and quartered
300 g (10 oz) chopped celery
3 leeks, cut into sections
150 g (6 oz) fresh green peas
100 g (4 oz) lentils
5 g (1 tsp) salt
1 small head cauliflower, cut into florets
bay leaf
2. 5 g (1/2 tsp) black pepper
15 g (1/2 oz) diced green pepper
4 litre (6 1/2 pt) water
1 large Spanish onion, halved
2 vegetable stock cubes
method
1. Combine all the ingredients in a large soup pot.
2. Bring to a boil, reduce the heat to medium and simmer for 3 hours, stirring occasionaly.
3. Serve hot in large soup bowls.
2. Bring to a boil, reduce the heat to medium and simmer for 3 hours, stirring occasionaly.
3. Serve hot in large soup bowls.
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