Preparation:
1. Place all the vegetables and the stock in a 20cm High. Heat on a medium setting till the visiotherm pointer reaches the first red mark.
2. Add salt and pepper to taste. Reduce to low heat and simmer for 10- 15 minutes. Add white sauce and simmer for a few more minutes.
3. Garnish with grated cheese and serve hot.
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Ingredients
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½ medium cabbage, chopped
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1 large capsicum, juliennes
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3 tomatoes, blanched and pureed
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1 large onion, sliced
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1 lit water/vegetable stock
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3 cups white sauce
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salt and pepper to taste
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Prep Time: 25 minutes
No of Serves: 4 Members
