members recipes

Ingredients
2 carrots

2 parsnips

1 celeric

1 large red onion

a bowl of chopped lettuce/cabbage of choice (i use hearts of Romaine lettuce or chinese leaf)

5 sticks of celery (perferably in the inner half with all the leaves)

1 large leek (1.5inches diameter and a foot long)

4 tomatoes

1 large nob of ginger (size of a plum)

1/2 teaspoon of tumeric

1 tablespoon of grounded black pepper

1 tablespoon of salt or add to taste

2 tablespoons of salsa (yes of the dip kind)

1 tin of kidney beans

Method
1. Chop all vegetables in anyway you like but keep them all around the same size, for example I do:
- 1cm cubes of carrots, parnips, celeric, onion
- 2cm thick sliced celery, leek, lettuce
- quartered tomatoes
- leave ginger whole if you don't like eating them: peel and slit then throw in whole. you can then remove it later once the flavour has simmered out.

2. Cook all together in a large pan of hot water for about 20-30mins depending on vegetable size.

3. Add pepper, salt, tumeric and salsa and stir well.

4. Et Voila! Bon appetite! :)