Boil them till they are tender, and then rub the whole through a wire sieve.

Add a little butter, pepper and salt, and colour the soup with spinach extract--( vegetable colouring, sold in bottles).

Serve toasted or fried bread with the puree, which should be rather thick.
CABBAGE SOUP .-- Take a white cabbage and slice it up, and throw it into some stock or water, with some leeks and slices of turnip.

Boil the whole till the vegetables are tender, flavour with pepper and salt.

This is sometimes called Cornish broth, though in Cornwall a piece of meat or bones are generally boiled with the vegetables.