Recipe

Salami and vegetable soup

Feb 27, 2013 1:00pm
  • 10 mins preparation
  • 20 mins cooking
  • Serves 4
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Ingredients

Salami and vegetable soup
  • 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

Salami and vegetable soup
  • 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.

Notes

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.

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