It makes the house smell wonderful, and gets better the longer it cooks. With chunks of fresh bread, it makes a hearty meal, especially on a cold day sitting by a crackling fire.


  • 2 Chillis

  • 2 onions rough chopped into 1cm cubes

  • 3 cloves garlic sliced

  • 4 or 5 potatoes rouch choped into 2/3 cm cubes

  • 3 carrots sliced

  • celery

  • 1 small zucchini sliced

  • 1 package frozen corn (or 1 can)

  • 1/2 head of cabbage sliced

  • 2/3 cans of tomatoes

  • 2 cups chicken stock

  • 50ml olive oil

  • dry parsley, crushed


  • 1.

    First, slice the the chillis in half and lightly brown in oil. Be careful not to cook them too long, or the soup will be really spicy. After they're browned, Pour the oil into a big soup pot through a small strainer. Be sure not to get the chillis or the seeds into the pot.

  • 2.

    Rough chop the onions into approx 1 cm cubes and saute with the garlic until nicely brown. Add to pot.

  • 3.

    Add the rest of the ingredients and then fill the pot with water so that it generously covers everything. After bringing it to a boil, cover and let it simmer until the vegetables are all cooked, approx 2 hours. It does get better the longer you cook it though so it can be left to simmer all day, just add water as it evaporates.

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