Vegetable soup

Serves 4 persons


  • 2 leaves Swiss chard
  • ¼ cabbage
  • 2-3 stalks celery
  • 1 small courgette
  • 2 carrots
  • 1 slice pumpkin
  • 2 potatoes
  • 100 g French beans
  • ½ leek
  • ½ litre (1 pint) chicken stock or one chicken stock cube
  • Salt

Preparation method: Wash and finely chop all the vegetables. Gently heat some water in an earthenware pot and tip in all the vegetables. Next, add the chicken stock or chicken stock cube and simmer for 1½-2 hours, seasoning to taste at the end.

Suggestion: A ham bone, a piece of pancetta and a black pork sausage can be added for extra taste.

Serve straight from the pot.