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Fred’s Winter Soup with Spinach and Aubergine.

Fred’s Winter Soup with Spinach and Aubergine.

[Preparation Time: 2-2 1/2 hours] [Cover: 35-40]


  1. 0.50 kg chopped Spinach
  2. 0.45 kg chopped aubergine (with heart containing seeds removed)
  3. 1.50 kg diced potato
  4. 1.00 kg diced sweet potato
  5. 1.30 kg chopped carrot
  6. 0.75 kg chopped cabbage
  7. 0.25 kg chopped romaine lettuce
  8. 0.70 kg chopped courgette
  9. 0.10 kg chopped turnip
  10. 0.05 kg chopped parsley
  11. 0.01 kg vegetable oil
  12. 20 gluten free chicken stock cubes
  13. 7 litres boiling water
  14. pinch of salt
  15. 1.00 kg chopped onion
  16. 0.01 kg chopped basil
  17. 1.05 kg chopped cauliflower


  1. In a large pot heat the vegetable oil then add the chopped onion, aubergine, basil and parsley. Sweat for 10-15 minutes until onion start to look transparent.
  2. Add the diced potatoes, chopped courgette, turnip, and cauliflower. Add 2 litres of boiling water and incorporated the ingredients well.
  3. Use 2 litres of boiling water to dissolve the stock cubes in a large plastic bowl. Add the stock to the pot and bring to the boil and reduce the heat. Allow it to simmer for 25-30 minutes before adding the chopped cabbage and lettuce. Add another 2 litres of boiling water and mix well. Correct to taste by adding a little salt if required.
  4. After another 10 minutes add the chopped spinach and cook for another 5 minutes before removing from the heat.
  5. Serve soup with bread and enjoy the winter taste.

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