- ½ medium head white cabbage, chopped
- 4 large carrots, diced
- 4 stalks celery, diced
- 1 onion, minced
- 175 ml ketchup
- 350 ml tomato juice
- 750 ml vegetable stock
- 450 ml chicken stock
- 1 (400g) tin chopped tomatoes
Directions to prepare:
Place chopped cabbage into an 8 litre soup pot. Microwave diced carrots in 2 tablespoons water for 6 minutes on high. Microwave diced celery in 2 tablespoons water for 4 minutes on high.
Add the microwaved vegetables to the pot along with the remaining ingredients. Fill the tomato tin with water and add the water to the mixture. Repeat it. Cover and bring mixture to the boil. Continue boiling for 30 minutes.
Reduce heat to simmer and cook for 2 to 3 hours. Serve with slices of baguette. Have salt, black pepper and tabasco sauce available to season to taste at the table.