Leek, potato and tomato soup

For a special occasion replace some of the stock with a glass of red wine.

Serves 4

1.5 L vegetable stock
1 leek, finely sliced
400g boiling or new potatoes, skin left on, sliced into 1 cm dice
400g tomatoes, roughly chopped
150g cabbage, finely sliced
pinch salt
freshly ground pepper, to taste
1 Tbsp oregano, chopped (optional)

Place stock in a large heavy-based saucepan.
Add leeks, potatoes and tomatoes, bring to the boil and simmer for 10 minutes.
Add cabbage and simmer for a further 3-4 minutes.
Add salt and pepper and serve garnished with oregano.