The soup recipe that can be adapted to whatever needs using up from the fridge.

  • Serves: 6 people
  • Prep time: 10 minutes
    • British

    Versatile Vegetable Soup

    Recipe Information

    Ingredients
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    2 tbsp Solesta Olive Oil

    1 Onion, peeled and diced

    ¼ Swede, peeled and diced

    200g Carrots, topped and diced

    200g Parsnips, topped and diced

    300g Maris Piper Potatoes, peeled and diced

    4 Quixo Vegetable Stock Cubes

    2 litres boiling Water

    Handful of fresh Parsley, chopped

    1 tsp Stonemill Thyme

    3 Savoy Cabbage Leaves, shredded

    Freshly Ground Salt and Black Pepper

    Method

    Heat the oil in a large pan and add all the vegetables apart from the cabbage.

    Pop on the lid and allow the vegetables to sweat over a very low heat for around 15 minutes.

    Dissolve the stock cubes in the boiling water and add to the pan.

    Add the parsley, thyme and seasoning.

    Bring to the boil and then reduce the heat and simmer gently for around 40 minutes.

    Add the cabbage and cook for a further 10–15 minutes.

    Serve with crusty bread rolls.

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