Method
Step 1
Heat the oil over a medium heat.
Step 2
Cook the onions, garlic, carrots, parsnips, mushrooms, sweet potato, butternut squash and courgette for 5 minutes.
Step 3
Add the tomato puree, bay leaves and thyme and cook for a further 5 minutes or until the vegetables are soft.
Step 4
Pour in the vegetable stock and cook on a low heat for 20 minutes.
Step 5
Add the Bisto granules and mix well.
Step 6
Cook until thickened.
Step 7
Add salt and pepper to taste.
Step 8
Remove from the heat and serve.
Serving Suggestion:
Serve with mashed sweet potatoes or with a low protein bread roll.
This recipe has been specifically designed for a low protein diet. Refer to labels for allergen and other product information.
Ingredients
- 2 tbsp Vegetable oil
- 1 Onion, chopped
- 1 clove of Garlic, minced
- 2 Carrots, chopped
- 2 Parsnips, chopped
- 100g Mushrooms, quartered
- 1 Sweet potato, chopped
- 100g Butternut squash, chopped
- 1 Courgette, chopped
- 1 tsp Tomato puree
- 1 Bay leaf
- 1 tsp Thyme, chopped
- 200ml Vegetable stock
- 4 tbsp Bisto onion gravy granules
- Salt and pepper to taste
Table
