Instructions

1. Thinly slice the leek, using most of the green part too.
2. Heat the oil in a large saucepan and gently sauté the leek over low heat until soft. This should take about 8 minutes. Add the stock and the broccoli. Bring to the boil, then add the French beans , shredded cabbage and peas. Bring to the boil again and cook for 3-5 minutes, until the vegetables are tender.
3. Meanwhile mix the chopped parsley with the lemon zest and garlic.
4. When the veggies are just cooked ( still tender), stir off the heat and stir in the parsley paste.
5. Serve warm with plenty of freshly ground peppercorn or perhaps with a pinch of chilli flakes.