Instructions: Put 4 cups of water on to boil. Wash and slice the potatoes and the carrot, both with skins still on. Shred or slice the cabbage; chop the onion, celery and -if fresh-the herbs.

To the boiling water, add carrot, potatoes, onion, butter, peppercorns and a teaspoon or more of salt (the potatoes soak up a great deal).

Cook half an hour, or until potatoes can easily be pierced with a fork. Add cabbage, celery and herbs and cook 20 minutes. Put the cooked vegetables through a food mill or blender, or beat the soup for a couple of minutes with an egg beater. The texture should be almost but not quite a pureeEe.

Correct seasoning and, if you like, add 1 tablespoon of plain yogurt for each serving of soup.

Makes 2 - 4 servings.

Description: "An excellent winter supper with black or rye bread."

Here is a soup recipe I found in a cookbook I had "The Gradual Vegetarian, this was in the section called Stage One.

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