Ingredients:
½ medium (about 12 oz) green cabbage
1 ½ oz butter
2 leeks, chopped
1 potato, peeled and sliced
30 fl oz vegetarian stock (chicken or beef stock if preferred)
10 fl oz milk
1 ½ tbsp chopped oregano (or 1 – ¼ tsp dry oregano)
Salt and black pepper

Instructions:
Cut the half of the cabbage in two pieces and remove the core. Then cut into thick slices.

In a heavy saucepan, bring about 2 inches of lightly salted water to a boil and add the cabbage slices, cover and cook for about 10 minutes. Set aside to cool.

In a heavy skillet, melt the butter and sauté the chopped leeks gently for about 6 to 8 minutes, or until tender. Add the sliced potato and cook for another few minutes. Pour in the stock, bring to a boil and simmer for ½ hour.

Drain the cabbage, but reserve the liquid. Chop the cabbage by hand and add it with the reserved liquid to the potato and leek mixture. Cook everything for another 5 minutes and season. Remove pan from heat and add the milk and chopped oregano. Stir well, cover and set aside for about 15 minutes. Blend half of the soup in a blender and return it to the pan with the rest of the soup. Heat gently, add more seasoning if necessary and enjoy with thick slices of delicious bread.

(Serves about 6)
Ingredients:
4 tbsp unsalted butter
4 cups canned pumpkin
2 cups cooked pureed sweet potatoes
1 cup smooth peanut butter
6 cups of vegetable stock
Salt and pepper to taste
Sour cream

Instructions:
In a large pot, heat the butter until melted. Stir in the pumpkin, sweet potatoes and peanut butter. Add the vegetable stock and salt and pepper to taste. Simmer gently for about 20 minutes.

Serve with a dollop of sour cream and fresh crusty bread.

Ingredients:
1 bunch spring onions
1 lb peas (either fresh and shelled or frozen)
1/2cup water
1/3 cup butter
2.5 cups milk (or cream if preferred)
1-2 tsp fresh mint or tarragon
Salt and pepper to taste

Method:
Clean the bunch of spring onions and chop them finely. Set some of the green pieces aside for later.

In a medium-sized saucepan melt the butter on a low heat and add the peas, water and spring onions. Cook for about 20 to 25 minutes or until the peas are tender (but not mushy). Take the saucepan off the heat, let it cool down a bit and then add the milk and the herbs. Stir well and season with salt and pepper.

Put the soup in a blender and blend until smooth. Return it to a saucepan and reheat the soup gently.

Serve this delicious creamy pea soup with the reserved chopped spring onion sprinkled on top and nice crusty bread.