Fresh Cabbage Soup

1 small turnip
1 1/2 lbs apples, cored, peeled & cut into 1/2 in cubes
2 carrots
2 bay leaves
3 tbsp olive oil
2 tsp lemon juice
1 large onion, sliced
2 celery sticks
Freshly ground pepper
1 small white cabbage, shredded
Fresh parsley
5 cups vegetable stock

Cut the turnip and carrots into cubes. Heat the oil in a large pan and saute the turnip, carrots, onion and celery for 10 minutes. Coarsely shred the cabbage and add to the pan. Pour in the vegetable stock, add the chopped apples, parsley and bay leaves and bring to a boil. Cover and simmer for 40 minutes or until the vegetables are really tender.

Remove and discard the bay leaves then stir in the lemon juice and season with freshly ground pepper. Serve with fresh rye or multigrain bread.

Serves 4