30ml butter
2 medium onions, chopped
1 tsp crushed garlic
3 large carrots, chopped
2 turnips, sliced
2 stalks celery, chopped
4 baby marrows, sliced
1 small butternut, peeled, seeded and chopped
kernels cut from 2 fresh sweetcorn
15ml finely chopped fresh thyme
2 litres vegetable stock
salt and black pepper

  • Heat oil in a large saucepan, sauté the onions and garlic until onions are transparent.
  • Add the carrots, turnips, celery, baby marrows, butternut squash, brinjals, mealie kernels, thyme and the stock and bring the soup to the boil.
  • Reduce the heat, cover the saucepan and simmer for about 25 minutes, or until the vegetables are soft.
  • Season to taste and serve with fresh bread.


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