Ingredients 1 Onion
2 Big Carrots
4 Sticks Celery
1 Swede
1 Parsnip
4 Medium Potatoes
pinch pepper
pinch salt
3-4 cubes vegie stock
grated ginger to taste (1 teaspoon - 1 tablespoon)
2 tablespoons oil
A Kettle full of boiled water
Instructions 1. Chop up all the vegies into cubes. Fill and boil your kettle.
- Get a big pot and heat oil. Have a high heat. Add all the vegies and the ginger and stir them consistently until the heat has made their colour richer and they are a tiny bit softer around the edges.
3.Pour the hot water in so it covers the Vegies and couple of centimetres above. Let the soup boil for a minute and then turn the heat down to a simmer. Add the stock cubes to taste, and the salt and pepper. Simmer uncovered for an hour. (or until all vegies are soft).
Soup will taste better the next day when re-heated but still tastes yum as soon as its cooked. if it seems bland you need more vegie stock. if there is some white scum floating on top its just from the stock cubes, scoop it out.