Great idea: If you prefer, you can use a fresh vegetable soup pack available from the fruit and vegetable section of major supermarkets or any fruit and veg shop.
Ingredients
Method
1.
Heat a lightly oiled, large saucepan over a medium heat. Add onion. Cook, stirring occasionally for about 5 minutes, or until soft.Â
2.
Add carrots, celery, turnip, tomato puree, stock and water. Bring to the boil. Simmer, covered, for 25 minutes.Â
3.
Add cabbage and zucchini. Gently boil, uncovered, for a further 10 minutes, or until vegetables are tender.
4.
Remove soup from the heat. Stir in the parsley. Serve hot in bowls.
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