Ingredients

Yarras Grove olive oil for frying

a tablespoon butter

100g diced carrot

100g diced turnip

100g diced potato

100g diced sweet potato

100g diced Spanish onion

100g diced celery

200g white beans

½ teaspoon Alpine Pepper (* Can be purchased at: http://www.dining-downunder.com/shop/index.php?main_page=product_info&cPath=1&products_id=4 )

2 litres vegetable stock

a generous pinch salt

Continental parsley

Preparation

  1. In a large pot, drizzle in the olive oil and butter and sauté the celery, carrot and onion.

  2. Allow the vegetables to caramelise and season with salt, if desired.

  3. Add the vegetable stock, then the remaining vegetables.

  4. Bring to the boil and simmer for 45 minutes or until the potatoes are soft.