Chunky savoy cabbage and potato soup broth
1.5L light chicken or vegetable stock
2 bay leaves 8 black peppercorns 2 celery sticks, sliced 2 carrots, scrubbed and thickly sliced on the diagonal 2 onions, peeled and cut into thin wedges
Zest of 1 lemon (½ pared, ½ grated)
4 medium potatoes, peeled and finely chopped 1 small savoy cabbage, cut into wedges 1 garlic clove, peeled and finely chopped
4tbsp finely chopped flat-leaf parsley
Pour the stock into a large pan with the bay leaves, peppercorns, celery, carrot, onion and pared lemon zest. Simmer for 15 minutes.
Add salt to taste, then lower in the potatoes and simmer very gently for 10 minutes. Add the cabbage.
Cook until the cabbage and potatoes are tender, about
Stir in the garlic, parsley and grated lemon and serve with toasted sourdough and some English mustard to add a kick.