Things to Cook: Leek, Potato and Hidden Veg Soup

1tbs chopped leek
1 sml potato
1 cup homemade chicken stock (or 1/2 cup commercial stock and 1/2 cup water)
3 tbs chopped purple cabbage
1 tsp chopped parsley
1tbs mungbeans
a little salt
buttered toast for dipping

1. Fry the leek in a little oil till tender.
   
2. Add potato and chicken stock. Cook on medium heat until the potato is just soft.
3. Add cabbage and simmer gently for another minute.
   
4. Add everything else and blend into a smooth soup.
   
5. Serve with bread sticks for dipping.

Gwen has just started to enter the picky stage with her food and was very dubious of this brew at first. Eventually she bravely took a sample bite from the dipped bread after a lot of "yum, potato" sounds from me. She decided that she adored it and yumed it up.