[Preparation Time: 2-2 1/2 Hours]                                                                      [Cover: 31-40]

 

INGREDIENTS

  • 0.50 kg chopped round cabbage
  • 1.00 kg diced butternut squash
  • 0.50 kg chopped leek
  • 0.50 kg chopped celery
  • 0.75 kg grated swede
  • 15 ml vegetable oil
  • 0.03 kg chopped parsley
  • 0.01 chopped garlic
  • 14 gluten free vegetable stock cube
  • 6 L boiling water

 

PREPARATION

  1. In a large pot add the oil and heat before adding the chopped celery, garlic, leek, and parsley. Sweat for about 15 minutes before adding the butternut squash and grated swede.
  2. Use 1 litre of boiling water to dissolve the stock cube. Add another 5 litres of boiling water and stir. Bring to the boil and turn down the heat and allow to simmer.
  3. After 20 minutes add the cabbage and stir. Leave to simmer for another 10-15 minutes. Remove from the heat and serve with bread.