About this recipe:This soup is not only delicious, but it's also low in cholesterol and easy to make. It's jam-packed with vegetables and is the perfect soup for the cold winter months.
2 litres water
2 onions, chopped
2 large carrots, sliced
2 potatoes, peeled and cubed
2 green peppers, diced
2 (400g) tins whole plum peeled tomatoes with liquid, mashed
1 tablespoon chicken stock granules
1/4 teaspoon ground black pepper
2 teaspoons curry powder
215g cabbage, finely chopped
2 sticks celery, chopped
150g cauliflower florets
3 teaspoons dried dill
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Method Prep:25min › Cook:35min › Extra time:1hr › Ready in:2hr
In a large cooking pot, measure water, add onions, carrots, potatoes, green peppers, mashed tomatoes, chicken stock granules, black pepper and curry powder. Boil for 20 minutes or until carrots are tender.
Add cabbage, celery, cauliflower and dill; cook an additional 10 to 15 minutes. If soup is too thick, add more water and bring to the boil. Adjust seasonings to taste.