You can do this with all sorts of veges. This recipe just happened to be the result of whatever I had in the fridge that day and mmmmmm, it was delicious!
Course Soup
Cuisine Aussie
Keyword Easy
Prep Time 20 minutesmins
Cook Time 30 minutesmins
Total Time 50 minutesmins
Servings 1medium pot
Ingredients
4cupchicken stock
2largecarrotspeeled and diced into 1cm cubes
3smallpotatoespeeled and diced into 1cm cubes
1small sweet potatopeeled and diced into 1cm cubes
1smallbrown onionpeeled and diced
3largecelery stalksdiced
1quartercabbagefinely sliced
410gdiced tomatoescanned
ΒΌcupfresh parsley and basilchopped
salt and pepperto taste
fresh crusty breadtoasted
Instructions
Boil chicken stock in a deep, medium-sized pot at medium-high heat.
Add carrots, potatoes, sweet potato, brown onion, celery, cabbage, diced tomatoes, parsley and basil. Bring to a boil and reduce heat to a simmer for 30min or until carrots are tender.
Taste and add salt and pepper, if desired. Serve hot with fresh bread.