Method :
1. Bring the water and bouillon to the boil and add the broth mix.
2. Simmer for 1 hour.
3. Add all the diced vegetables except the leeks and parsley and simmer until cooked, adding the leeks in the last 10 minutes of cooking time
4. Garnish with parsley.


Ingredients :  
broth mix650g
carrots (frozen, diced)400g
turnip (frozen, ready prepared)400g
onions (frozen, ready prepared)200g
cabbage200g
leeks (frozen, prepared)200g
water4500ml
parsley (fresh)20g
vegetable bouillon (lower salt)50g
Nutrients  
Calcium36mg
Carbohydrates10.1g
Energy51kcal
Fat0.5g
Fibre/NSP (non-starch polysaccharides)1g
Folate8µg
Iron0.5mg
NME (non-milk extrinsic) sugars0g
Protein2.1g
Saturated fatty acids0.1g
Sodium115mg
Vitamin A (retinol equivalents)164µg
Vitamin C5mg
Zinc0.3mg