Mumma Campboli One Pot Peasant Soup

Mumma Campboli One Pot Peasant Soup

Very easy to make, uses in-season vegetables, full of flavor, delicious aromas, filling and nutritious.

Ingredients

• 1 tablespoon Olive oil
• 2 Chorizo, sliced
• 150g each Hot and Mild Salami (shaved)
• 2 tablespoons Garlic, minced
• 1 medium brown onion, diced
• 1/4 wombok cabbage thinly sliced
• 2 large zucchini, finely sliced
• 500g large Mushrooms, sliced
• 2kg Tomatoes, very ripe, roughly chopped
• 1 large red capsicum, thinly sliced
• 4 stalks of celery, finely chopped
• 2 tablespoons Vegetable Stock Powder
• 2 cups Water
• 1 tablespoons Meal Inspirations Paella blend

Step 1

Warm saute pan over medium heat drizzle with olive oil and add Chorizo and salami, lightly brown.

Step 2

Add onion, garlic, and celery, and saute until onion is just soft

Step 3

Add tomatoes, capsicum, and mushrooms. Stir well

Step 4

Turn heat down to a steady simmer, place all cabbage over the entire contents of the pan, sprinkle powdered stock and Paella Spice blend over cabbage, and pour water over that. Place lid on top, vent closed, and simmer for 5 minutes. (Saute Pan will look very full, trust me, the cabbage wilts right down)

Step 5

Add all zucchini and gently mix through. Replace the lid, vents open, and simmer further for 10 minutes

Step 6

Ladle into bowls and place fetta on top, crusty toasted baguette on the side with a drizzle of garlic oil. Enjoy!

Chef’s Tips

Can be reheated the next day, add a cup of water and a tablespoon of tomato paste if all liquid is absorbed overnight. Simmer for 10 minutes to heat through thoroughly before serving.