Preparation
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1.
Cook the potato separately in salted water.
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2.
In a soup pot heat up 3 tablespoons of oil and briefly fry the spring onions. Add capsicum and keep stirring for 2-3 minutes.
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3.
Add peas, cover with 200 ml water and cook on mild heat, for 15 minutes.
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4.
Peel the tomatoes, remove the seeds and cut each one in 8 pieces. Add tomatoes into a pan, with cabbage, 1L water, Vegeta Beef Stock Powder and continue cooking for 10 minutes.
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5.
Drain the potato and add into the soup.
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6.
Add the tomato juice and left over olive oil. Continue cooking for another 5 minutes.
Serving
Sprinkle the soup with pepper, if needed add salt, sprinkle with parsley and serve.
Tip
Part of the boiled potato can be mashed and stirred in the soup.
