WINTER VEGETABLE SOUP

SERVES 6 PREP 10 MINS COOK 40 MINS

• 1 large onion, finely

chopped

• 2 medium carrots, peeled,

finely chopped

• 2 stalks celery, finely

chopped

• 1 medium turnip, peeled,

finely chopped

• 410g can tomato puree

• 1 litre (4 cups) salt-reduced

vegetable stock

• 2 cups water

• 250g piece green cabbage,

finely shredded

• 2 zucchini, finely chopped • ½ cup chopped fresh

parsley

1 Heat a lightly oiled, large saucepan over a medium heat. Add onion. Cook, stirring occasionally for about 5 minutes, or until soft.

2 Add carrots, celery, turnip, tomato puree, stock and water. Bring to the boil. Simmer, covered, for 25 minutes.

3 Add cabbage and zucchini. Gently boil, uncovered, for a further 10 minutes, or until vegetables are tender.

4 Remove soup from the heat. Stir in the parsley. Serve hot in bowls.