It's been very cold and windy in Sydney and Ive been craving hot healthy hearty food and this recipe is like a huge vitamin.

You can add meat , chicken or beef but it is great to sometimes have a bowl of vegetable goodness.
If you add meat then brown meat at step 1

Ingredients​

• 1 tbsp extra virgin olive oil
• 2 celery sticks, trimmed, thickly sliced
• 1 carrot, thickly sliced
• 200g mushrooms, halved
• 3 dried bay leaves
• 3 garlic cloves, crushed
• 1 tbsp fresh thyme leaves
• 70g (¼ cup) tomato paste
• 1 tbsp Vegemite
• 2 tbsp plain flour
• 500ml (2 cups) vegetable stock
• 2 large potatoes, peeled, chopped
• 1 small eggplant, chopped
• 300g pumpkin, peeled, chopped or Sweet potato
• Chopped parsley, grilled crusty bread, to serve

Method​

1. Heat oil in a large saucepan over medium-high heat. Cook celery, carrot, mushroom and bay leaves, stirring occasionally, for 5 minutes or until starting to brown.
2. Add garlic and thyme, and cook, stirring, for 30 seconds or until fragrant. Add tomato paste, Vegemite and flour, and stir to combine. Gradually stir in stock and 1 cup water, bring to a boil
3. Stir in potato, eggplant and pumpkin and reduce to a simmer. Reduce heat to low and cook, covered, stirring occasionally, for 30 minutes or until vegetables are just tender. Sprinkle with parsley and serve with crusty bread.

 

[Ladyhawke]

It's been very cold and windy in Sydney and Ive been craving hot healthy hearty food and this recipe is like a huge vitamin.

You can add meat , chicken or beef but it is great to sometimes have a bowl of vegetable goodness.
If you add meat then brown meat at step 1

Ingredients​

• 1 tbsp extra virgin olive oil
• 2 celery sticks, trimmed, thickly sliced
• 1 carrot, thickly sliced
• 200g mushrooms, halved
• 3 dried bay leaves
• 3 garlic cloves, crushed
• 1 tbsp fresh thyme leaves
• 70g (¼ cup) tomato paste
• 1 tbsp Vegemite
• 2 tbsp plain flour
• 500ml (2 cups) vegetable stock
• 2 large potatoes, peeled, chopped
• 1 small eggplant, chopped
• 300g pumpkin, peeled, chopped or Sweet potato
• Chopped parsley, grilled crusty bread, to serve

View attachment 27838

Method​

1. Heat oil in a large saucepan over medium-high heat. Cook celery, carrot, mushroom and bay leaves, stirring occasionally, for 5 minutes or until starting to brown.
2. Add garlic and thyme, and cook, stirring, for 30 seconds or until fragrant. Add tomato paste, Vegemite and flour, and stir to combine. Gradually stir in stock and 1 cup water, bring to a boil
3. Stir in potato, eggplant and pumpkin and reduce to a simmer. Reduce heat to low and cook, covered, stirring occasionally, for 30 minutes or until vegetables are just tender. Sprinkle with parsley and serve with crusty bread.

Sounds great

 

[Irene Anthony]

I can just taste it