By: Isabel Robson
Serves: 4
Preparation: 25 minutes

Ingredients:
1 large green cabbage
3 Carrots
4 Potatoes
1 Onion
1 garlic clove
1 Tablespoon olive oil
Salt and pepper to taste 

• Remove middle nerve of each leaf of the cabbage.
• Roll about 3 leaves tightly like a roulade and slice very finely (0.5 wide like tagliatelle pasta shape once sliced side ways).
• Repeat process until all leaves are sliced. Leave in a bowl with water.
• Boil carrots, potatoes, onion and garlic for about 5 minutes. 
• Add olive oil and season with salt and pepper.
• Blend until smooth and take back to high heat with sliced cabbage and 600ml water.
• Boil for about 15 minutes or until cabbage is soft to the bite.
• Serve hot.
  

Take your time cutting the cabbage into very thin strips, it will add to the sweetness of the soup.  So worth the extra effort.

When parsnips are in season I like to add to the soup for extra sweetness.  Add 100g  chopped parsnip added to the potatoes, boil together and blend as above indicated.