Veg Shed Soup with Beetroot and Sweet Cabbage

Makes: 4 bowls             Prep and cooking: 45 min


  • 400-500g beetroot
  • 200g carrots
  • 1 onion
  • 2-3 stalks celery
  • 1/2 head cabbage (any summer variety)
  • Handful of parsley

From the cupboard:

  • Salt to taste
  • Cooking oil
  • Black pepper


  1. Wash the beetroots and chop into cubes. Slice the carrots, mince the onion and celery. Stir fry for about 10-15 minutes. Season with salt and add boiling water. Leave to cook.
  2. Meanwhile chop the cabbage, ready to be added to your soup
  3. When the beetroots are half cooked add the cabbage and cook for about 10-15 minutes
  4. Add the minced parsley and black pepper at the end.