[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.

 

INGREDIENTS

  • 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

 

PREPARATION

  1. 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.
  2. 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.
  3. Allow soup to simmer for another 20-25 minutes before removing from the heat. Serve hot with bread or rolls.