About this recipe:The secret to this vegetable soup is the homemade beef stock, made from marrow bones. Carrots, potatoes, cabbage, onions and tomatoes are simmered together, then topped with cream before serving.
900g beef marrow bones
2 litres water or more as needed
12 carrots, chopped
6 potatoes, cubed
1 head cabbage, finely chopped
3 onions, finely chopped
1 1/2 tablespoons chopped fresh parsley
10 whole allspice berries
1 bay leaf
1/2 star anise
1 teaspoon salt
1 pinch ground black pepper
275g tomatoes, chopped
125ml double cream
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Method Prep:20min › Cook:2hr › Extra time:2hr20min › Ready in:4hr40min
Bring beef marrow bones and water to the boil in a large pot over medium-high heat. Reduce heat and simmer for 1 1/2 hours, adding more water, as necessary, to maintain the 2 litres level. Remove and discard the bones, then strain the stock into a fresh pot and return to the hob.
Stir in the carrots, potatoes, cabbage, onions, parsley, allspice berries, bay leaf, star anise, salt and pepper. Cook until the potatoes are easily pierced with a fork, about 20 minutes. Stir in tomatoes and return soup to the boil. Serve individual bowls of soup topped with double cream.