Preparation
Wash and cut the vegetables, put them in a saucepan, add plenty of water and salt and pepper, cook for about 10 minutes with a covered casserole, then remove the lid and let the excess water drain in. The soup will be ready when the vegetables are tender. Note: Spinach can be substituted for about 0.77 or 0.88 pounds of finely chopped cabbage. This soup can be used as sauce on steamed fish fillet, leaving it to thicken a little more. You can omit the curry and season the soup with minced mint or other herbs.
