~A hot bowl of nourishing goodness to keep the winter cold away~
Prep time: 10 minutes
Cook time: 40 minutes
Serves: 4-6
Ingredients
1 large carrot cut into small cubes
1 large potato peeled and cut into small cubes
1 onion peeled and diced
2 cloves garlic peeled and minced
1 tsp grated ginger
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
Salt and pepper to taste
2 tbsp oil
1/2 lemon juiced
Dried chilli flakes to garnish
Method
Prepare all of your vegetables and set aside.
In a large pot heat up the oil on medium heat. Add the onions and cook for 2 minutes or until soft. Add the garlic and ginger and cook for 1 minute. Add the potato, carrot and cabbage and cook for 2 minutes. Add the liquid stock and dried thyme and bring the soup to a boil. Cover and simmer for 20 minutes. Add the silverbeet, lemon juice, salt and pepper. Cook for a further 10 minutes or until the vegetables are tender. Garnish with chilli flakes and enjoy your bowl of nourishing soup.
