Cabbage and Leek Soup

. Serves 6

Chicken stock - 1.2 litres (2 pints), or vegetable stock

Leeks - 8, trimmed, washed and chopped into 2 cm (half inch) pieces

Green or Savoy cabbage - 1.25 kg (2 lb), hard stalks and outer leaves removed, chopped into 2 cm (half inch) pieces

Onion - 1 large, finely sliced

Salt and freshly ground black pepper

GARNISH: Slices of toast - 6, each cut into 12 squares

Cheddar cheese - 75g (3 oz), grated

In a large saucepan, bring the stock to the boil.
Drop in all the vegetables.
Bring back to the boil, then cover and simmer for 45 minutes, stirring occasionally.
Add salt and pepper to taste.

Ladle into 6 bowls, allowing enough vegetables in each to show just above the surface of the liquid.

The soup can be served just as it is, or each bowl can be garnished with 12 squares of toast, sprinkled with grated cheddar cheese.