Prep: 15 minutes

Cook: 40 minutes

Makes: 4 servings

2 tbsp. Rosemary Olive Oil
1 cup onion, chopped
5 cups cabbage, chopped
4 cloves garlic, finely chopped
1 cup potato, chopped
2 cups white turnip, peeled and chopped
½ cup carrot, chopped
1 cup corn, fresh or frozen
1 ½ cups fennel bulbs, chopped
1 cup tomatoes, chopped
3 cups vegetable stock
3 cups milk
1 tsp. each of thyme, basil, oregano, salt, pepper
2 tbsp. fresh parsley, chopped

Heat the rosemary oil in a large stockpot over high heat. Add the onions and cabbage and cook for 2 -3 minutes.  Add the garlic, potato, turnip, carrots, corn, fennel and tomatoes. Cook for another 2-3 minutes and then add the stock and milk.

Bring to a simmer over medium heat and add the herbs. Simmer for 30 minutes or until all vegetables are tender.

Add salt and pepper to taste. Serve topped with fresh parsley.