25g (1 oz) dairy-free margarine
2 medium onions, peeled and chopped
4 rashers of smoked bacon, de-rinded and cut into pieces
1 turnip, peeled and diced
1 parsnip, peeled and diced
3 carrots, peeled and diced
1 leek, slice thinly
1 x 15 ml spoon (1 tablespoon) tomato puree
1.3 litres (2 1/4 pints) vegetable stock
1 x 5 ml spoon (1 teaspoon) dried parsley
1 x 5 ml spoon (1 teaspoon) dried basil
8 large, green cabbage leaves, shredded
Salt and freshly ground black pepper
What to do:
- In a large, heavy-based saucepan, melt the dairy free spread and saute the onions with the bacon for 5 minutes, until softened.
- Add all the remaining vegetables and saute again for another 5 minutes. Add the tomato puree, stock, parsley, basil and stir thoroughly.
- Bring to the boil and simmer over a medium heat for 15 minutes, until the vegetables are really tender.
- Season to taste.
- Serve with freshly baked gluten free bread.