Cape Winter Vegetable Soup Recipe

Recipe from the kitchen of Chef Byron du Bois,
Executive Chef at Southern Sun The Cullinan

INGREDIENTS:

30ml olive oil

1 medium onion, diced

2 medium carrots, diced

2 celery ribs, chopped

1 cup green beans, chopped

1 small cauliflower head, chopped

1 small broccoli head, chopped

3 cloves garlic, grated

1 ½ cups drained and rinsed kidney beans

1 can tomato purée

4 cups vegetable broth

2 tablespoons tomato paste

5 sprigs fresh thyme

½ cup fresh parsley, chopped

1 teaspoon dried oregano

2 bay leaves

salt

pepper

OPTIONAL INGREDIENTS:

sundried tomato

broccoli florets for garnish

shaved marrow for garnish

METHOD:

1. Heat the oil in a large pot over a medium heat, add the onion, carrots, celery, green beans, cauliflower and broccoli and cook for 10 minutes stirring occasionally, until the vegetables begin to soften.
2. Add the garlic and tomato paste. Cook for a further 2 minutes. Add the kidney beans, tomato purée, vegetable broth, bay leaves, oregano and thyme. Cover with a lid and simmer for 20 minutes.
3. Season to taste with salt and cracked black pepper, serve with chopped parsley, and shaved parmesan.