Curried cabbage soup

by Amy Parker
(Huddersfield, England)

I created this from the origional cabbage soup recipe. I'm not keen on vegatables so tried different ways of changing the taste-and this is beautiful!

Three green chilli peppers
1 half large cabbage
3 carrots
2 tbsp garlic powder
3 tbsp Madrass powder
2 tins plum tomatoes
6 medium white onions
250g fresh mushrooms
half carton of V8 vegetable juice
2 pints of water

Slice onions, put in a pot and start to saute with cooking spray.

Green-pepper: Cut it into bite size pieces

Remove the outer leafs layers of the cabbage, cut into bite size pieces.

Clean carrots, cut into bite size pieces.

Slice mushrooms into thick slices.

Add green pepper, cabbage carrots and mushrooms to pot.

Add the Madrass powder and Garlic powder now. (The measurements are to my taste, add the amount you prefer).

Now add the water and the V8 juice and put on a low heat. Let soup cook for a long time, until the mixture has reduced - one hour works well.

Once cooked, add ingredients to blender and blend.

Season to taste with salt and pepper.