1 onion, finely diced
2 garlic cloves, finely chopped
Half a cabbage, in fine strips
200g carrot, cut into 2cm cubes
200g kumara, cut into 2cm cubes
250g asparagus – save the tips for decoration and cut the rest into 2cm lengths
1 litre chicken stock or water
2 tbsp olive oil
Salt
Herbs chopped (chives, parley, coriander, etc)
Heat the oil and cook the onion and garlic until they start to get some colour. Add the liquid and the carrots and kumara and cook for 10 minutes. Then add the cabbage and the asparagus and cook for 2 minutes. Once the vegetables are cooked, season with salt, sprinkle with the chopped herbs and asparagus tips, and serve.
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