Ingredients
- 1 cup potatoes, peeled and diced into 1cm cubes
- 1 cup onions, peeled and chopped
- 3 cups vegetables, diced into 1cm cubes
- 4 cups vegetable stock or water
Method
- In a large pan, melt 1 tablespoon oil and 25g butter over a medium heat
- Toss the potatoes and onions in the oil, cover, turn the heat to low and cook for about 10 minutes
- Add the chopped vegetables, season, and add the stock
- Turn up the heat and bring to the boil
- Simmer at a low/medium heat, covered, until the vegetables are cooked
- Blend if you wish or leave as is
For extra protein
- Rinse some lentils and add with the chopped vegetables
- Add some cooked beans or chickpeas at the end of cooking
For extra goodness:
- Add crushed garlic and/or ginger (peeled and diced) and/or chilli pepper (chopped – leave seeds in for extra spice if you like) to the potato and onion mix for the last few minutes before adding the rest of the vegetables
- Add ground turmeric when seasoning
