Ingredients:
8 cups of water (can be substituted with either chicken stock or vegetable stock)
Cabbage leaves
2 medium sized carrots
1 brown onion
1 green capsicum
1 tomato
2 celery stalks
1/2 teaspoon thyme
Salt and pepper
Method:
Add water to a large pot and turn on medium heat.
Cut all vegetables and place them in the warm pot with brief stirring.
Add the thyme.
Turn on the high heat setting and let it boil for 5 minutes with constant stirring.
Turn down to low heat, cover and let it simmer for 30 to 45 minutes.
Spoon into bowls and grind freshly cracked salt and pepper over the top. Note, chicken and vegetable stock usually have a very high salt content, if using stock do not add additional salt.
Variation:
After boiling pour all ingredients into a blender and blend until desired consistency is achieved.
Spice soup with dried chilli flakes after spooning into bowl.
Mixed herbs may be used for additional flavouring.
Serve with buttered fresh bread.
