[Preparation time: 2-3 hours] [Covers – 40-45]
This is a recipe suitable for the British weather and more so in Scotland that gets colder on average. It is a welcome treat during potluck at church on a Sabbath afternoon and work well with bread or rolls.
- 0.50 kg chopped savoy cabbage (or equivalent)
- 0.30 kg diced courgette (zucchini)
- 2.00 kg carrot (half diced and half grated)
- 2.00 kg chopped parsnip
- 1.00 kg finely chopped red Onion (or white)
- 1.00 kg turnip (half diced and half grated)
- 0.12 kg Edamame beans (or equivalent)
- 0.10 kg butter (or vegan option such as vegetable oil)
- 13 vegetable cubes (gluten free option can be used)
- 7 litres hot water (use 1 litre to dissolve vegetable cubes) 7 Litres
- In a large soup pot, melt the butter or add the oil. allow the warm and add chopped onions and allow to sweat or steam-fry. Stir through to ensure all of it is done. Look for a pale transparent look to the onions.
- Add the diced vegetables and mix in with the onions. Add the dissolved vegetable cube mixture in the pot and and 4 litres of water. bring to the boil and then leave to simmer 10 minutes. Add the grated vegetables then the remaining 2 litres of hot water into the pot and incorporate all the ingredients thoroughly.
- Allow soup to simmer for another 20-25 minutes before removing from the heat. Serve hot with bread or rolls.