Cabbage soup

Soften chopped onion and carrot in a little oil, stir in shredded cabbage, then add stock. Simmer until the vegetables are tender and season with black pepper; add diced potato or a tin of beans to make it more filling.

Finely shredded cabbage usually takes about 10–15 minutes at a gentle simmer. Start checking after 10 minutes: it should be tender but still hold its shape.

Cool it quickly and put it in the fridge within 1–2 hours. The Food Standards Agency advises eating refrigerated leftovers within 2 days and reheating them until steaming hot throughout, only once.

Yes. Freeze it in individual portions once cooled, then defrost it in the fridge and use within 24 hours. Reheat until steaming hot throughout, and don’t reheat it more than once.

Crusty bread is an easy match; a cheese toastie makes it a more substantial lunch. For a heartier bowl, add cooked pearl barley or butter beans to the soup.

Yes. Strip out any tough stalks and shred the leaves; add them for the last 5–10 minutes of simmering so they soften without becoming dull and overcooked.

A 300 g bowl provides 141 kcal. The exact amount depends on how much oil, potato, meat or other ingredients are in the recipe.

Cauliflower soup has 26 kcal per 100 g, compared with 47 kcal per 100 g for cabbage soup.