2 tablespoons olive oil
1 large onion, chopped
1 small swede (rutabagas), diced
1 slice of pumpkin or marrow, peeled, seeded and diced
1/2 small cabbage or 4 Brussels sprouts, chopped
4 oz (100 g) shelled peas or green beans, halved
4 to 6 tomatoes, skinned and chopped
few cauliflower florets
1 garlic clove, crushed (optional)
1/4 teaspoon dried mixed herbs
salt pepper
1.2 litres (2 pints) water
grated cheese to serve
1 large onion, chopped
1 small swede (rutabagas), diced
1 slice of pumpkin or marrow, peeled, seeded and diced
1/2 small cabbage or 4 Brussels sprouts, chopped
4 oz (100 g) shelled peas or green beans, halved
4 to 6 tomatoes, skinned and chopped
few cauliflower florets
1 garlic clove, crushed (optional)
1/4 teaspoon dried mixed herbs
salt pepper
1.2 litres (2 pints) water
grated cheese to serve
accompaniments
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method
1. Heat the oil in a saucepan and add the vegetables, garlic, herbs, salt, pepper and water.
2. Bring to the boil, then cover tightly and simmer for 1 1/2 to 2 hours.
3. Serve with grated cheese.
4. Note: Other vegetables in season may be used, but avoid turnip and potato.
2. Bring to the boil, then cover tightly and simmer for 1 1/2 to 2 hours.
3. Serve with grated cheese.
4. Note: Other vegetables in season may be used, but avoid turnip and potato.
serving amount
serves 6
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more information
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