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.
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