6 cups water
3 tablespoons olive oil
2 teaspoons salt
1 medium onion, chopped
2 medium potatoes, peeled and cut into 1 cm cubes
3 to 4 medium carrots, peeled and cut into 1 cm cubes
1 medium turnip, peeled and cut into 1 cm cubes
1 small fennel bulb, trimmed, cored and cut into 1 cm cubes
2 garlic cloves, minced
2 tablespoons fresh parsley, chopped
Handful silverbeet, chopped
Freshly ground pepper
In a large heavy saucepan on medium-low heat add 2 tablespoons olive oil. Saute onions, carrots, fennel and garlic for about 10 minutes. Add water, potatoes, turnip, parsley, salt and bring to a boil. Simmer, half-covered, until the vegetables are very tender, about 30 to 35 minutes. Add silverbeet and simmer for 3-4 more minutes until done. For a protein boost and complete meal, add 200g cooked beans or 150g cooked meat for each serving. The soup will keep for up to 4 days, covered, in the refrigerator.
We discovered Frith Farm almost a year ago when we first ordered a tray of eggs followed by some spinach. The produce is always of really high standard and we love the fact it is all chemical free and local, literally "plot to plate"
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