• 13 cups vegetable stock (3 liters)
• 4 turnip-rooted parsleys
• 2 large beets
• 2 kohlrabi
• 1 celeriac root
• 2 large sweet potatoes
• 1 red cabbage
• 1 tsp paprika
• 2 tbsp tomato paste
• 1 tbsp sambal (or chile paste)
• 4 cups tinned butter beans or tinned lima beans (800 g), rinsed and drained
• 1 tbsp butter
• 1/2 tsp freshly grated nutmeg
• Salt & Pepper
Add the vegetable stock to a large soup pot and bring to the boil. Add all the vegetables to the pot and simmer until softened. Now add the paprika, tomato paste and sambal (chile paste), along with the beans. Puree with a stick blender until smooth. Stir in the butter, nutmeg and salt & pepper. Adjust seasoning to taste.
Makes a large pot of soup.
Tips: Regular carrots, potatoes, cabbage, parsnips and other root vegetables will make fine substitutions for any of the ingredients you cannot find.