Instructions: Finely chop the leeks and cabbage, and finely dice the carrots, pumpkin, celeriac, onion and garlic.

Remove the green stems from the tomatoes and make a cross at the base of the skin with a knife. Plunge the tomatoes into boiling water for 30 seconds, then remove and plunge into iced water. The skins should now easily peel away from the flesh.

In a large pot, melt the pork lard over a medium heat and add the bacon lardons. Add all the other ingredients except the parsley, and season with pepper. Add as much water as you think necessary, and cook over a medium heat for 30 minutes.

Add the parsley at the end of cooking and serve the soup with white crusty bread.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.