Avocado, lettuce & egg rice paper rolls


Preparation 25 mins | Cooking 1 hour 20 mins | Serves 8

This soup freezes really well so it's worth making a big batch.

Ingredients
2 tbs olive oil1 brown onion, finely chopped
3 carrots, diced2 celery sticks, finely chopped
2 medium Desiree potatoes, peeled and diced2 small zucchini, halved lengthways and sliced
2 tbs tomato paste
400g can chopped tomatoes
8 cups chicken or vegetable stock
¼ small savoy cabbage, finely shredded
400g can cannellini beans, drained and rinsed
¼ cup flat-leaf parsley leaves, chopped
Crusty wholegrain bread, to serve

Method
Step 1 - Heat oil in a large saucepan over medium-high heat. Add onion and cook, stirring often, for 3-4 minutes until tender. Add carrots, celery, potatoes and zucchini and cook, stirring often, for 5 minutes.

Step 2 - Stir in tomato paste and cook for 1 minute. Stir in tomatoes and stock. Cover and bring to the boil, skimming any froth from the surface. Reduced heat and simmer, stirring occasionally, for 30 minutes.

Step 3 - Add cabbage and cook for a further 30-35 minutes until vegetables are very tender and soup is thick. Stir in beans and cook for 5 minutes. Stir in parsley. Ladle into serving bowls and serve with crusty wholegrain bread.