Ingredients

  • 1 Tbsp canola oil
  • ½ leek, washed and thinly sliced
  • 1 onion, peeled and thinly sliced
  • 2 carrots, peeled and sliced
  • 500g peeled and diced butternut or pumpkin
  • 3 cloves garlic, very finely chopped
  • ½ Tbsp finely chopped fresh turmeric (peeled)
  • ¼ small cauliflower, sliced into bite-sized pieces
  • 1.5 L vegetable stock
  • pinch salt
  • freshly ground black pepper, to taste
  • ½ cup sliced spinach or silverbeet leaves
  • ½ Tbsp lemon juice
  • ¼ cup chopped parsley leaves
back to recipes

Method

  1. Heat oil in a large saucepan over low heat. Add leek, onion, carrot, and butternut and cook for 15-20 minutes, or until soft.
  2. Add garlic and turmeric and cook for about 1 minute.
  3. Add cauliflower and stock.
  4. Bring to a simmer. Adjust seasoning.
  5. Stir in spinach or silver beet and simmer for 2-3 minutes until vegetables are tender.
  6. Add lemon juice and serve, garnished with parsley.