Ingredients

The following ingredients have 8 Servings
  • 2 tablespoons olive oil
  • 2 onions, (chopped)
  • 1/2 cup chopped celery
  • 2 medium carrots (peeled and chopped)
  • 6 cloves garlic (finely chopped)
  • 2 zucchini (chopped)
  • 10 oz (300 g) fresh green beans (sliced into 1-inch pieces)
  • 10 oz (300 g) cauliflower florets
  • 4 cups chopped cabbage leaves, (washed (about 1/4 of a head))
  • 2 quarts (2 litres) low sodium beef stock ((chicken or vegetable broth may be used))
  • 2 teaspoons beef bouillon powder, ((chicken or vegetable may be used))
  • 1 teaspoon cayenne pepper ((if desired -- adjust to your heat preference))
  • 1 teaspoon salt (to season)
  • 1/2 teaspoon freshly ground black pepper
  • 4 cups loosely packed spinach leaves (washed)
  • 1/4 cup packed (chopped fresh parsley leaves)
  • 2 teaspoons freshly squeezed lemon juice

Instruction

  • Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat. Once hot, add the onion, carrots and celery. Sauté until they begin to soften, about 8 minutes. 
  • Add the garlic and sauté until fragrant, about 30 seconds. Then add the zucchini and green beans and continue to cook for 4 to 5 more minutes, stirring occasionally.
  • Throw in the cauliflower and cabbage leaves. Add the stock, increase the heat to high, and bring to a simmer. Once simmering, season with the buillion and cayenne. Taste test and season with salt and pepper.
  • Reduce the heat to low, cover, and cook until the vegetables are fork tender, about 20 minutes. Add the spinach leaves and stir through until wilted.
  • Remove from heat and add the parsley and lemon juice.
  • Adjust seasonings. Serve immediately.