Cabbage & potato soup

Ingredients

For 4 servings (one normal-appetite adult each). Per serving in brackets.

• Green/white cabbage480 g (≈ 0.5 head) (120 g)
• Potato600 g (≈ 3 potatos) (150 g (≈ 0.5 potato))
• Onion (brown/yellow)200 g (≈ 2 onions) (50 g (≈ 0.5 onion))
• Carrot200 g (≈ 3.5 carrots) (50 g (≈ 1 carrot))
• Vegetable stock cubes16 g (4 g)
• Sunflower / vegetable oil24 g (6 g)

Method

1. Soften onion and carrot in oil.
2. Add diced potato, shredded cabbage, stock cube and water; simmer 20 minutes.
3. Mash a little to thicken.

In the galley

• Copes with a seaway — 5/5 for sea tolerance.
• Stow the main ingredients in dry stores — nothing here needs a fridge.
• Make ahead: cook in port and freeze in portions.
• One pot — less to secure, less washing-up with fresh water.
• Contains: Celery, Gluten — always check the labels of what you buy.