Cabbage and carrot Soup

• 1 large onion (finely chopped)
• 3 tbsp olive oil
• 3 garlic cloves (finely chopped)
• 2 carrots (chopped)
• 1 savoy cabbage (roughly chopped)
• 50 grams chorizo slices (OPTIONAL)
• 1 chicken or vegetable stock cube, dissolved in a tablespoon of hot water.
• 1 handful of parsley (roughly chopped)
• 1 1/2 liter kettle boiled water
• 1/2 tsp Rock salt
• 1 1/2 tbsp tomato paste
• 1 handful of mint

1. Prepare all the vegatables before cooking.
2. Heat the olive oil in a saucepan own its own to make it into a vegetarian soup.
3. OPTIONAL: To have a smoky chorizo flavour add the chorizo with the olive oil and heat until the chorizo is cooked.
4. Remove the chorizo and cook as normal.
5. Or if you prefer you can add it when you add the onion and leave it in the soup.
6. Add the onion and garlic and cook until softened.
7. Stir often.
8. Add the parsley, stock cube, paste and salt.
9. Stir often.
10. About 5 minutes.
11. Add the carrots and half a litre of water to the saucepan.
12. Simmer with lid on for about 10-15 minutes.
13. Stir and add the cabbage.
14. Seal with lid and leave for about 5-8 minutes.
15. Stir occasionally.
16. Stir cabbage well into the sauce and add the rest of the water.
17. Simmer for about another 15 minutes or until cabbage is cooked.
18. Check seasoning is to your taste.
19. Add the mint and turn heat off.
20. Let it rest for 10 minutes before serving.

onion, olive oil, garlic, carrots, cabbage, chorizo, chicken, handful of parsley, liter, salt, tomato, handful of mint

Taken from cookpad.com/us/recipes/361390-cabbage-and-carrot-soup (may not work)