2 carrots, peeled and diced
2 beets, peeled and diced
2 cloves garlic, minced
5 cups (1.25 L) vegetable or chicken broth
8 medium parsnips, peeled and diced
3 cups (750 mL) chopped green cabbage
1/2 tsp (2 mL) dried marjoram leaves
1/2 tsp (2 mL) dried thyme leaves
Salt and pepper
2 tbsp (25 mL) chopped fresh parsley
In large saucepan, combine onion, carrots, beets, garlic and broth. Cover and bring to a boil; reduce heat and simmer, covered, 10 minutes. Add parsnips, cabbage, marjoram and thyme; cook until vegetables are tender, about 15 min. Season to taste with salt and pepper. Garnish with parsley.
For nutritional information for this recipe, see Foodland Ontario.