Wednesday, 19 November 2014

Hearty Winter Vegetable Soup

1 small turnip
1 large yam
1 beet
3 carrots
2 cups purple cabbage
2 onions
3 garlic cloves
1 cup corn
2 red peppers, sliced
1 large can chick peas
4-5 cups organic chicken or vegetable broth
salt, pepper and chilli flakes to taste
1/2 cup grated parmesan cheese
1 bunch chopped fresh cilantro

Peel and chop turnip, yam, beet and carrots into bite sized pieces.
Peel and dice the onions and garlic. Slice red peppers. Drain and rinse 1 can chick peas.
On medium high heat sauté the garlic and onions with olive oil until transparent, add the diced vegetable, salt pepper and chilies to taste; stir until the vegetables are about half cooked. Add broth of choice, chick peas, sliced peppers and corn. Allow to simmer on low heat for 2 - 4 hrs, stirring occasionally. Serve with chopped cilantro or fresh grated parmesan cheese. Your house will smell amazing! Serves 6 plus...

1 comment:

  1. Awesome soup! I had it for supper tonight and even with a little too much spice I ate 2 bowls :). Thanks for sharing!