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 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.