Ingredients   

4 carrots, washed and sliced
1 broccoli, cut into small pieces
1 small cauliflower, cut into small pieces
2 parsnips, peeled and sliced
1 bunch silver beet, sliced
4 garlic cloves, minced
1 onion, finely sliced
5 cups vegetable stock
1 bunch parsley, chopped
2 bay leaves
Parmesan cheese to garnish
2 tablespoons olive oil
Lemon juice (optional)

Method   

Heat olive oil in a large pot. Add the garlic and onion and cook until it starts to caramelize

Add the vegetable stock, along with the bay leaves, carrots, broccoli, cauliflower and parsnip

Simmer for 20 minutes then add silver beet and parsley

Cover with a lid and simmer for a further 10 minutes

Serve topped with a squeeze of lemon juice, fresh parsley and parmesan cheese