Ingredients

300 g potato, peeled, cubed

5 tablespoons olive oil

60 g spring onions, thinly sliced

250 g green capsicum, sliced

200 g peas, canned

500 g fresh tomatoes

200 g fresh cabbage, cut into thin strips

1 tablespoon Vegeta Beef Stock Powder

1,2 l water

200 ml tomato juice

3 tablespoons parsley, chopped

salt

pepper

We used

Vegeta Stock Powder

Preparation For this recipe you only need imagination!

Medium complexity 6 Persons 60 min

• 1 Cook the potato separately in salted water.
• 2 In a soup pot heat up 3 tablespoons of oil and briefly fry the spring onions. Add capsicum and keep stirring for 2-3 minutes.
• 3 Add peas, cover with 200 ml water and cook on mild heat, for 15 minutes.
• 4 Peel the tomatoes, remove the seeds and cut each one in 8 pieces. Add tomatoes into a pan, with cabbage, 1L water, Vegeta Beef Stock Powder and continue cooking for 10 minutes.
• 5 Drain the potato and add into the soup.
• 6 Add the tomato juice and left over olive oil. Continue cooking for another 5 minutes.