Name: Salami and vegetable soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1 tablespoon vegetable or olive oil; 1 brown onion, chopped; 100 gram sliced salami, shredded; 1 carrot, finely chopped; 2 potatoes, peeled, chopped; 3 large beef stock cubes; 400 gram can diced tomatoes; 300 gram green cabbage, shredded; 4 cup (1l) water; 1/2 cup grated extra-light cheddar cheese; crusty bread, to serve

Salami and vegetable soup

Serves 4

Prep

10M

Cook

20M

Total

30M

Skip to Recipe

Ingredients

1 tablespoon vegetable or olive oil

1 brown onion, chopped

100 gram sliced salami, shredded

1 carrot, finely chopped

2 potatoes, peeled, chopped

3 large beef stock cubes

400 gram can diced tomatoes

300 gram green cabbage, shredded

4 cup (1l) water

1/2 cup grated extra-light cheddar cheese

crusty bread, to serve

Method

1.Heat oil in a saucepan over high heat. Add onion and salami; cook and stir for 3 minutes or until soft. Add carrot and potato; cook and stir for 5 minutes.

2.Add crumbled stock cubes, tomatoes, cabbage and water; cover. Bring to the boil. Reduce heat to low.

3.Simmer gently for 10 minutes or until vegetables are soft. Ladle soup into serving bowls. Sprinkle with cheese. Serve with bread.

Make ahead: Cook soap a day ahead. Cover, then refrigerate. Use a packet of chopped mixed frozen vegetables. Price and cooking time will vary. Use 1 cup shredded cooked chicken instead of salami. Price will vary.
Note

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Ingredients

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