1. Heat the ghee in a pan and fry the onion until soft.

2. Add cabbage and stir until coated with ghee.

3. Add the potato, tomatoes and water, bring to boil, cover and cook over a medium heat for about 10 minutes.

4. Add the stock return to the boil and cook for 5 minutes.

5. Remove from the heat and mash or puree the soup.

6. Blend the corn flour with a liitle of the soup then stir it into the pan and bring to the boil, stirring, untill slighly thickened.

7. Season with salt and pepper and serve hot.