Winter Cottage Soup


~A hot bowl of nourishing goodness to keep the winter cold away~

Prep time: 10 minutes
Cook time: 40 minutes
Serves: 4-6


1 large carrot cut into small cubes
1 large potato peeled and cut into small cubes
1 onion peeled and diced
1/4 head of cabbage shredded
5 large silverbeet leaves and stalks finely chopped
1.5L chicken stock (I use Massel)
1 tsp dried thyme
2 cloves garlic peeled and minced
1 tsp grated ginger
Salt and pepper to taste
2 tbsp oil
Dried chilli flakes to garnish


Prepare all of your vegetables and set aside.

In a large pot heat up the oil on medium heat. Add the onions and cook 2 minutes until soft. Add the garlic and ginger and cook 1 minute. Add the potato, carrot and cabbage and cook 2 minutes. Add the chicken stock and dried thyme and bring the soup to a boil. Cover and simmer for 20 minutes. Add the silverbeet and salt and pepper to taste. Cook a further 10 minutes or until the vegetables are tender. Garnish with chilli flakes and enjoy your bowl of nourishing soup.

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