|2 tbs||Cooking for Fun olive oil|
|2||stalk celery peel|
|100 g||canned peeled tomato, chopped|
|250 g||vegetable stock|
|1 tsp||Cooking for Fun dried parsley|
|1 tbs||Cooking for Fun dried thyme salt and pepper|
|4 tbs||grated parmesan cheese|
- Heat olive oil in large saucepan, sauté onion, garlic, celery, carrot, cabbage and bay leave until fragrant but not colored.
- Add in potato and tomato, stir well. Season with salt and pepper. Add vegetable stock to cover the mixture. Stir in dried parsley and thyme. Bring to simmer for 20 minutes until potato is soft.
- Transfer in a soup bowl and sprinkle with grated parmesan cheese.