Super Vegetable Soup



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.

Serves 4.


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.