Summary

Ingredients

• 6 spring onion (s), long
• 1 can (s) tomato (s), or 6 - 2 fresh
• 1 head white cabbage, large
• 2 large bell peppers, green
• 1 bunch celery
• 1 bunch parsley
• 2 bags beef broth (instant)
• salt and pepper
• Curry powder
• Chilli powder
• water

Print Recipe Pin Recipe

Instructions

1. Cut the vegetables into small pieces. Cook in a saucepan for 10 minutes. Add the instant stock. Then fill the pot with water, the vegetables should be covered generously with water. Then cook over low heat. Season the soup with a little salt, a lot of pepper, curry, chili and parsley.