1 tablespoon olive oil
1 (200g) onion, diced
3 garlic cloves, sliced
375g pumpkin, peeled and finely diced
3 (300g) carrots, finely diced
1 large (370g) red capsicum, finely diced
1 head broccoli, cut into florets, stalks finely diced
150g green beans
1.5 litres vegetable stock
To serve: coriander leaves, ginger, miso, parsley, seaweed
In a large saucepan heat the olive oil over a medium heat and in the onion, garlic, broccoli stalks, pumpkin, carrot and capsicum. Cover with a lid and sweat for 10 minutes.
Next add in the stock and bring to the boil. Reduce the heat and simmer for 15 minutes.
Add in the broccoli florets and green beans and blanch for 2 minutes.
Remove from the heat and stir through your choice of additional extras
Mains, Sides & Salads, Snacks