Note: This is a chunky vegetable soup and you can omit or add vegetables to suit your taste. You can replace the potatoes for sweet potatoes for a sweeter tasting soup. Leeks and winter cabbage also work well.


1 medium cabbage cut into quarters
2 tablespoons olive oil
4 carrots, peeled and finely sliced
2 celery stalks, finely sliced
2 parsnips, peeled and diced
7 cups of vegetable or chicken stock
2 medium potatoes, peeled and diced
2 zucchinis, diced
2 cups of cauliflower florets
2 fresh tomatoes, seeded and diced
Salt and black pepper
Fresh chopped parsley to garnish


Slice the cabbage quarters into thin strips. Heat the oil in a large soup pan and add the cabbage, carrots, celery and parsnips cook over low heat for approximately 10 minutes, stir often so vegetables don’t stick to pan. (you may need to add a tablespoon of stock).

Stir in the stock and bring to a boil. Add the potatoes, zucchinis, cauliflower and tomatoes with a little chopped fresh parsley and salt and pepper to taste. Bring back to a boil, cover and reduce heat to low. Simmer for approximately 15 to 20 minutes until the vegetables are tender.

Serve into warm soup bowls and garnish with a little chopped fresh parsley.