|30.00 ml||fresh chillies — 573|
|10.00 ml||garlic — cloves, crushed|
|4.00 sticks||celery stalks|
|2.00 large handfuls||cabbage|
|1.00 large handful||fresh parsley|
|2.00 Litres||stock — vegetable|
|410.00 g||tomatoes — whole, peeled|
|0.00||salt and freshly ground black pepper|
Heat oil in a large, deep pot and fry crushed garlic for 2 minutes.
Add onions, celery and carrots and cook for 5 minutes, until soft.
Add cabbage, spinach and parsley and toss to mix well.
Add vegetable stock, whole peeled tomatoes and seasoning.
Bring to the boil, and reduce heat.
Simmer for 30û40 minutes and enjoy as a snack or for lunch or dinner.