Ingredients

2 tbsp vegetable oil

1 cup chopped onions

5 cups chopped cabbage

4 garlic cloves

1 cup chopped potato

2 cups peeled and chopped white turnip

½ cup chopped carrots

1 cup corn, fresh or frozen

1 ½ cups chopped fennel bulb

1cup chopped tomatoes

3 cups stock

3 cups milk

1 tsp dried thyme

1 tsp dried basil

1 tsp dried oregano

1 tsp salt

1 tsp pepper

2 tbsp chopped fresh parley

Preparation

  1. Heat the oil in a large pot over high heat. Add the onions and the cabbage and cook for 2 to 3 min.
  2. Add the garlic, potato, turnip, carrots, corn, fennel and tomatoes. Cook another 2 to 3 min and then add the stack and the milk.
  3. Brig to a simmer over medium-high heat and the herbs. Simmer for 30 min or until all vegetables are tender.
  4. Add the salt and pepper
  5. Server with parley.

4 servings

Source: Ontario Milk Calendar