Winter Vegetables Soup

Ingredients (8 Portion)

Medium Savoy cabbage, quartered and cored 1 Pcs, Corn oil 2 Tbsp, Carrots finely sliced 4 Pcs, Celery stalks, finely sliced 2 Pcs, Parsnips diced 2 Pcs, Chicken stock 1.5 Litres, Potatoes medium size cut diced 3 Pcs, Courgettes sliced 2 Pcs, Red pepper seeded and diced 1 Small, Cauliflower florets 1(15g), Tomatoes seeded and diced 2 Pcs, Fresh thyme leaves or dried thyme ½ Tsp, Chopped fresh parsley 2 Tbsp, Salt and freshly ground black pepper as needed.

Preparation
Sliced the cabbage quarters into thin strips across the leaves. Heat the oil in a large saucepan. Add the cabbage, carrots, celery and parsnips and cook for 10-15 minutes over medium heat, stirring frequently. Stir the stock into the vegetables and bring to the boil, skimming off any foam that rises to the surface. Add the potatoes, courgettes, pepper, cauliflower and tomatoes with the herbs. Put salt and pepper to taste. Bring back to the boil. Reduce the heat to low, cover the pan and simmer for 15-20 minutes until the vegetables are tender. Serve hot.