2 tablespoons vegetable oil

2 minced garlic cloves

1 cup chopped onions

2 celery stalks cut into ½ pieces

2 sliced carrots

2 roughly chopped medium parsnips

1 large cubed potato

3 cup tomato juice,

5 cups vegetable broth

1/2 cup chopped parsley

1 teaspoon oregano

Salt and pepper to taste

1 can drained chickpeas; drained

2 cups shredded cabbage

 

Heat the oil in a frying pan and cook the onion, celery and garlic until the onions are translucent. Stir frequently to prevent burning. Toss the onion, garlic, celery, carrots, parsnips and potato in a pot over a low heat. Add the tomato juice, vegetable broth, oregano, salt and pepper. Increase the heat and simmer until all vegetables are soft. Add the drained chickpeas and the cabbage and cook for another ten minutes. Serve hot.