Geoff’s hearty vegetable soup is perfect to serve on cold winter nights.

Ingredients

• 2 tablespoons olive oil
• 2 large onions
• 4 cloves garlic
• 2 tablespoons tomato paste
• 1/2 cup chopped potatoes
• 1/2 cup chopped carrots
• 1/2 cup chopped swedes
• 2 1/2 litres water
• 500g dried mixed lentils & beans (soaked overnight)
• 2 bay leaves
• 1/4 cup Worcestershire Sauce
• 1 teaspoon cracked black peppercorns
• 1/4 cup good quality vinegar
• 1 large leek
• 2 stalks celery
• 1/2 small cabbage
• 2 stalks silver beet
• 1/2 cup chopped parsley
• salt to taste

Method

1. Chop and dice all of the vegetables.
2. Put the olive oil into a large, deep soup pot, then add the diced onions and garlic. Cook until translucent.
3. Add the tomato paste. Cook this off, stirring constantly for about two minutes.
4. Add the hard vegetables (potatoes, swedes and carrots) and cover with water. Drain the lentils and pulses and add to the pot. (Tip: do not put water from the beans into the soup. It contains starches from the beans that may cause wind.)
5. Next add the flavour components: bay leaves, cracked pepper, Worcestershire Sauce and vinegar. (Tip: Geoff likes to add some of the salt at this point, so that it penetrates the vegetables.)
6. Bring the mixture to the boil, turn it down to a simmer and give it a 20 minute start over the remaining green ingredients.
7. After 20 minutes add the silver beet, cabbage, leek and celery (you may have to add a little more water).
8. Continue to cook for up to 1 1/2 hours, then throw in half a cup of your favourite fresh herb (Geoff used parsley).

Copyright CTC Productions 2003