Ingredients

  • 1 tbsp vegetable oil
  • 1 small onion – sliced
  • 1 potato
  • 1 stick celery
  • 1 carrot
  • 1 small piece of swede
  • 1 parsnip
  • 55g/2oz mushrooms – sliced
  • Few florets cauliflower
  • 150ml/¼ pint vegetable stock
  • 1 tbsp tomato puree
  • ¼ tsp yeast extract
  • 1 bay leaf
  • ½ tsp mixed herbs

        Method

        1. Sauté onion in oil in saucepan until just starting to turn brown.
        2. Heat up the stock, dissolve the yeast extract and then stir in the tomato puree.
        3. Peel and chop other vegetables and add with mushrooms to saucepan together with the stock and herbs.
        4. Bring to boil, cover and simmer gently until tender (approx 20–30 mins).
        5. Season and serve with crusty bread or mashed potato.

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        Recipe details

        Serves: 1

        Prep time: 0 hr

        10 mins

        Cook time: 0 hr

        40 mins

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