Winter Vegetable Soup (SB)

By hmp13

Ingredients

• 1 medium Savoy cabbage, quartered and cored
• 2 tablespoons corn oil
• 4 carrots, finely sliced
• 2 celery stalks, finely sliced
• 2 parsnips, diced
• 1 1/2 quarts chicken stock
• 3 potatoes, diced
• 2 zucchini, sliced
• 1 small red bell pepper, seeded and diced
• 2 cups cauliflower flowerets
• 2 tomatoes, seeded and diced
• 1/2 teaspoon fresh thyme leaves, or 1/4 teaspoon dried thyme
• 2 tablespoons chopped fresh parsley
• Salt and pepper

Preparation

Step 1

Using a sharp knife, slice the cabbage quarters into thin strips across the leaves.

Heat the oil in a large saucepan. Add the cabbage, carrots, celery and parsnips and cook over medium heat for 10 to 15 minutes, stirring frequently.

Stir the stock into the vegetables and bring to a boil, skimming off any foam from the surface.

Add the potatoes, zucchini, pepper, cauliflower and tomatoes with the herbs and salt and pepper to taste. Return to a boil. Lower the heat to low, cover and simmer for 15 to 20 minutes until the vegetables are tender. Serve hot.