Prepare as for Chinese Leaf Chowder but substitute spring greens (spring cabbage) for the Chinese leaves.
1 cauliflower, cut into florets 1 swede (rutabaga), diced 1 onion, sliced
1.2 litre si2 pts/5 cups vegetable stock Salt and freshly ground black pepper 15 mill tbsp tomato puree (paste)
15 ml/1 tbsp chopped thyme
Place the vegetables and stock in a saucepan, bring to the boil then simmer for at least 1 hour until the vegetables are really soft.
Season with salt and pepper. Add the tomato puree and thyme. Leave lumpy or puree in a blender or food processor.