A great way to use up those odds and ends of vegetables kicking around after a Sunday roast, this soup is both filling and healthy and is simply delicious.
1 tbsp rapeseed oil
1 medium onion, sliced
1 carrot, sliced
1 parsnip, sliced
3 large cabbage leaves, chopped
1 tbsp chopped fresh parsley
1/2 tsp nutmeg
750ml vegetable stock
salt & freshly ground pepper
Heat the rapeseed oil in a large saucepan and add the vegetables, cook over a medium heat for 5 minutes, turning frequently.
Add the parsley, seasoning and stock, pop a lid on and simmer for about 15 mins until the veg are soft.
Blitz in a blender until smooth, check the seasoning and serve with a little more chopped parsley as a garnish.