Recipe courtesy of Aldi

Versatile Vegetable Soup

Versatile Vegetable Soup


  • 2 tbsp Solesta Olive Oil
  • 1 Onion, peeled and diced
  • ¼ Swede, peeled and diced
  • 200g Carrots, topped and diced
  • 200g Parsnips, topped and diced
  • 300g Maris Piper Potatoes, peeled and diced
  • 4 Quixo Vegetable Stock Cubes
  • 2 litres boiling Water
  • Handful of fresh Parsley, chopped
  • 1 tsp Stonemill Thyme
  • 3 Savoy Cabbage Leaves, shredded
  • Freshly Ground Salt and Black Pepper


  • Heat the oil in a large pan and add all the vegetables apart from the cabbage.
  • Pop on the lid and allow the vegetables to sweat over a very low heat for around 15 minutes.
  • Dissolve the stock cubes in the boiling water and add to the pan.
  • Add the parsley, thyme and seasoning.
  • Bring to the boil and then reduce the heat and simmer gently for around 40 minutes.
  • Add the cabbage and cook for a further 10–15 minutes.
  • Serve with crusty bread rolls.

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