Instructions

1. Finely slice the leek, then gently sauté in one Tbsp of oil.
2. Meanwhile, cut the carrots and sweet potatoes into bite-size chunks. Add this to the leek and stir for a couple of minutes, then pour over 500 mL of boiling water and add the stock pot. Add the Passata as well. Bring to the boil and cook for about 10 to 15 minutes until the vegetables are tender.
3. Add the shredded cabbage and peas and cook for a further five minutes.
4. Meanwhile, grate the garlic and finely chop the coriander leaves.
5. When the vegetables are cooked, turn off the heat, then add the garlic and coriander.
6. Serve the soup with a dash of lime or lemon juice.