Serves:

6

Description:

This nutritious soup makes a hearty meal when served with crusty bread or Bruschetta.

Ingredients:

• 2 tsp oil 1/2 onion, chopped
• 1 carrot, chopped
• 1 parsnip, chopped
• 1/2 swede, chopped
• 1 turnip, chopped
• 2 sticks celery, sliced
• 2 cups shredded cabbage
• 2 tomatoes, chopped
• 1 tbsp tomato paste
• 3 cups vegetable stock.
• 1 cup drained cooked or canned red kidney beans
• Tabasco sauce to taste
• 1/2 cup chopped parsley

Method:

1. Heat oil in saucepan and stir-fry onion, carrot, parsnip, swede, turnip, celery and cabbage about 5 minutes.
2. Stir in tomatoes, tomato paste and vegetable stock. Cover and cook until vegetables are tender, about 30 minutes.
3. Stir in red kidney beans, heat through and season to taste with Tabasco sauce.
4. Stir in chopped parsley and serve piping hot.

Recipe by: Vikki Leng

Website: vikkileng.com.au