Recipe

Serves:  4 people | Prep time:  15 minutes | Cooking time:  35 minutes

British | Dairy Free | Gluten Free | Vegetarian

Ingredients

• 1 Large Onion
• ½ Butternut Squash
• 2 Large Carrots
• ½ Savoy Cabbage
• 2 Celery Sticks
• 1 Large Courgette
• 2 Garlic Cloves
• 80g Spinach Leaves
• 400g tin Chopped Tomatoes
• 400g tin Mixed Beans, drained
• 2 Vegetable Stock Cubes
• 50g Tomato Purée
• 2 tsp Dried Oregano
• 2 tsp Paprika
• ½ tsp Ground Black Pepper
• Sea Salt
• 1 litre Boiling Water
• 50ml Olive Oil

Method

• Peel and finely chop the onion, squash and carrots.
• Wipe and then chop the celery finely.
• Peel and mince the garlic.
• In a large pan, sauté the onion, garlic and celery in the olive oil for a few minutes, then add the chopped carrots and squash.
• Add the water and tomatoes, then crumble over the stock cubes.
• Bring to the boil, stirring as you cook.
• Add the tomato purée, paprika, oregano and pepper, then season with some salt and cook for 15 minutes.
• Shred the cabbage and chop the courgette finely, then add to the pan and cook for a further 8 minutes.
• Add the beans to the pan.
• Slice the spinach leaves roughly and add to the pan.
• Cook for another 5 minutes, then serve.