 Ingredients
1 large carrot
4 French beans
¼ cabbage
1 stalk celery
1 leek
1 medium onion
1 bay leaf
5 peppercorns
2 garlic cloves
1 tbs. of oil
11/2 tsp. Worcestershire sauce
11/2 tsp. of salt
8 cups of water
Method:
Wash all the vegetables thoroughly. Peel and cut the carrot and French beans. Preserve carrot peels. Chop onion and cabbage into 1 cm. cubes. Slice the garlic.
Boil carrot and beans in extra water for 10 minutes. Strain and keep aside.
In a soup pot, heat oil. Add the chopped onion, garlic, bay leaf, peppercorns, leek, chopped celery and carrot peels and fry for three minutes.
Add water and bring to a boil. Cook uncovered on medium flame for 10 minutes.
Strain the stock into a fresh pot. Add cabbage, boiled carrot and beans. Stir the mixture. Add salt and Worcestershire sauce. Bring to a boil and serve hot.
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