Site logo



End of the week soup 
Recipe Name End of the week soup 
Difficulty Level Easy 
Traditional food from  
Ingredients 1 medium onion
1 large carrot
1 small turnip
100g cabbage
400g tinned tomatoes
25g dripping or alternative
25g grated Edam cheese
Salt and pepper 
Preparation 1. Skin and chop the onion. Peel the carrot and dice. Thickly peel the turnip and dice. Wash and finely shred the cabbage.

2. Melt the dripping (or alternative) in a large pan and fry the onion for 10 minutes over a gentle heat. Add the carrot and turnip pieces and continue frying for another 5 minutes, stirring all the time.

3. Add the tomatoes and their juice as well as plenty of salt and pepper. Pour in 300ml cold water.

4. Bring the soup to the boil, then lower the heat and simmer for 15 minutes, or until the carrot and turnip pieces are soft.

5. Stir in the cabbage and simmer again for 5 minutes, then add more salt and pepper as needed.

6. Serve hot with grated cheese. 


Link to Conversions page