Monastery Vegetable Soup

Ingredients

• 2 onions, 3 carrots and 3 celery stalks, chopped
• 3 potatoes, diced
• ¼ cabbage, shredded
• 1 can (400 g / 14 oz) tomatoes
• 2 litres (8 cups) water
• 2 bay leaves
• Parsley, salt and pepper

Method

1. Put everything except the parsley into a large pot.
2. Bring to a boil and simmer 35 to 40 minutes until the vegetables are soft.
3. Season well.
4. Add parsley and serve with bread.

Tip. The kind of soup served in monastery refectories on strict days. Make a big pot for the week.