INGREDIENTS:
2 TBSP olive oil
1 leek, washed and finely sliced
1 tspn ground cumin
1 tspn ground coriander
1/4 tspn chilli powder (or more to taste)
1 large garlic clove, crushed
1 organic carrot, finely diced
1 small red or yellow pepper, deseeded and finely diced
1 medium potato, peeled and cut into small chunks
1 x 400g can of mixed beans (or use only one type of your choice), rinsed and drained
1 litre vegetable stock (Marigold Swiss Bouillon is fine)
2 TBSP flat-leaf parsley, roughly chopped
juice of half a lemon
salt and pepper
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PREPARATION:
1. Heat the oil in a large saucepan and gently fry the leek until soft, about 5 minutes. Add the spices and garlic and fry another minute.
2. Add the carrot, pepper, potatoes, beans and stock and bring to the boil.
3. Reduce the heat and simmer for 10-15 minutes until the vegetables are just tender. Taste and season with salt and pepper, if required. Just before serving, add the lemon juice and fresh parsley.
4. Serve with some crusty Italian bread and extra virgin olive oil for dipping.
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Quick & Easy: 30 minutes or less
Healthy Recipe: low fat and/or calories
Kid-Friendly: extra nutrition and/or fun!
Low-Carb: low carbohydrates
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