• 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


  1. In a large pan, melt 1 tablespoon oil and 25g butter over a medium heat
  2. Toss the potatoes and onions in the oil, cover, turn the heat to low and cook for about 10 minutes
  3. Add the chopped vegetables, season, and add the stock
  4. Turn up the heat and bring to the boil
  5. Simmer at a low/medium heat, covered, until the vegetables are cooked
  6. 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