Ingredients
1 onion chopped
1 tsp Chicken Spice
1 knorrox cube
1 carrot sliced
Cabbage, cut into thin slices
400 g can of pilchard 
2 Tbsp mushroom sauce
1/2cup water

Instructions
In a pot fry the onion in oil until soft.
Add Chicken Spice, knorrox cube and fry for two minutes, stirring continuously.
Add the cabbage, carrots and fry for a further five minutes.
Then add the water, stir well and bring to the boil.
Turn down the heat and simmer with the lid on until the cabbage is tender.
Add the pilchards to the pot, stir well and allow to heat through.
Just before done, mix the soup with four tablespoons of water to make a smooth paste then add it to the pot and allow to simmer for five minutes, stirring continuously until thickened.
Serve with pasta pap or rice.

Credit: Zanele Ka Mvelase’s Kitchen