- Servings : 4
- Prep Time : 10m
- Cook Time : 2:15 h
- Ready In : 2:25 h
A simple classic.
- 6 onions
- 2 green peppers
- 1 1/2 cans of tomatoes
- 3 carrots
- 300 grams mushrooms
- 1 bunch of celery
- 5 medium baby marrow, roughly chopped
- half a head of cabbage
- 1 packet vegetable soup mix
- 1 1/2 stock cubes (optional)
- Salt, pepper, parsley, curry, garlic powder and any other spices of your choice to season
Slice green onions, put in a pot and start cooking.
Cut green pepper stem end off and cut in half, take the seeds and membrane out. Cut the green-pepper into bite size pieces and add to pot.Take the outer leafs layers off the cabbage, cut into bite size pieces, add to pot.
Clean carrots, cut into bite size pieces, and add to pot. Slice mushrooms into thick slices, add to pot.
If you would like a spicy soup, and add a small amount of curry or cayenne pepper now. You can use beef or chicken stock cubes for seasonings. These have all the salt and flavors you will need.
Use about 12 cups of water, cover and put heat on low.
Let soup cook for a long time - about two hours. Season to taste with salt and pepper.