Easy Italian Potato & Tomato Soup

Ingredients

1.5 litre low sodium vegetable stock
1 leek, sliced
400g medium potatoes, skin-on and 1cm diced
400g can chopped tomatoes
150g Savoy cabbage, shredded
1 tbsp oregano, chopped (optional)

Method

Place the stock in a large saucepan and add the leek, potatoes and tomatoes.  Bring to the boil and simmer for 10 minutes.

Add the cabbage and oregano (if using) and simmer for a further 3-4 minutes. Season to taste. Serve hot.

For a special occasion replace some of the stock with a glass of red wine.

Suitable for freezing, simply thaw and cook until piping hot.

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