2 or 3 onions, finely chopped
2-3 cloves crushed garlic
6 Carrots, chopped
2 medium parsnips, chopped
Several sticks celery, chopped
1 large can of diced tomatoes, I also added a bottle of passata and a spoonful of tomato paste
Juice of a couple of lemons – adjust to taste
Tbspn brown sugar – adjust to taste
Fresh parsley, chopped finely
Sauté the onions in olive oil, then add the garlic, until translucent. Remove from pan and set aside.
Sauté the remaining vegetables, then add the onion mix and tomatoes to the pan and cook on low-medium for about an hour. Add the shredded head of cabbage and cook a further 10 minutes of so.
When ready to serve, to create the sweet and sour zip add the lemon juice and add brown sugar to suit your taste. Soup freezes well and will keep for many days in refrigerator. If I am saving the cooked soup, or freezing, I do not add the lemon and sugar until the portion is heated and ready to serve as the flavour is much fresher and zippy.
Garnish generousy with chopped parsley when serving.
Note: I use this recipe to add any vegetables that may be nearing their use-by date that I have on hand. I also add stock in small quantities if I have some needing to be used up…as long as the final outcome is a nicely chunky vegetable soup, sometime more tomatoey, sometimes not, it always works deliciously well.