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				 Slice 2 bunches of young onions and saute it in olive oil, 
add 5 sliced carrots and one sliced celery 
1 small, white radish cut into strips, 
1 stem cabbage, cubed 
infuse 3l stock, add radish and stem cabbage, 
add 1 small savoy cabbage, finely sliced and  
after a quarter of an hour add 1 cup of mini tomatoes, 
season with lots of herbs, pepper and salt 
Serve with 250g boiled noodles and top with feta cheese  
 
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