Wednesday, 30 April 2014


  • ½ head of cabbage
  • 1 bunch celery
  • carrot
  • broccoli
  • cauliflower
  • salt and pepper
  • Italian blend seasoning
  • parsley flakes
  • crushed garlic
  • maggi seasoning
  • onion powder
  • 2 OXO beef packets
  1. Add cabbage and celery to boiling water, along with all the seasonings.
  2. Boil for ½ hour and then add carrots and cook for another 20 minutes.
  3. I only add the broccoli and cauliflower towards the end.
  4. minutes after I added a can of lentil soup, a can of tomato soup and a can of diced tomatoes.
  5. Bring to a boil and add thin soup noodles.
  6. Turn off the stove.
  7. I usually make a big pot of soup and refrigerate up to 2 weeks (not that it lasts that long)
  8. My favorite way to serve is with ¼ cup grated cheese melted on top, or with a few croutons added.