Inspired Vegetable Stew

Name: Inspired Vegetable Stew
Ingredients: 2 tablespoons olive oil; 2 small onions, sliced; 4 ounces carrots, sliced; 1 teaspoon dried thyme; 2 teaspoons mustard powder; 1 roughly chopped garlic clove; 12 ounces turnips or 12 ounces swede; 2 bay leaves; water; 1 tablespoon marmite; 1 teaspoon vegetable stock powder or 1 teaspoon a vegetable stock cube; 14 teaspoon cayenne pepper; 2 leeks, chopped; 1 lb potato (skins on, new potatoes work best); 1 tablespoon balsamic vinegar; 12 teaspoon turmeric; pepper

17 ingredients

11 steps

Ingredients

2 tablespoons olive oil
2 small onions, sliced
4 ounces carrots, sliced
1 teaspoon dried thyme
2 teaspoons mustard powder
1 roughly chopped garlic clove
12 ounces turnips or 12 ounces swede
2 bay leaves
water
1 tablespoon marmite
1 teaspoon vegetable stock powder or 1 teaspoon a vegetable stock cube
14 teaspoon cayenne pepper
2 leeks, chopped
1 lb potato (skins on, new potatoes work best)
1 tablespoon balsamic vinegar
12 teaspoon turmeric
pepper

Directions

1

In a large soup pan, brown the onions in the olive oil, if they start to burn add a splah of water.
2

Cook them until lovely and caramelised.
3

Add the mustard, thyme and garlic and fry for a further few minutes.
4

Do not burn the garlic.
5

Add the carrots, turnip (or swede) to the pot and fill with water.
6

Bring to the boil, add the vegetable boullian, marmite, bay leaves and cayenne pepper.
7

Cover and allow to simmer heavily for about 45 minutes until the turnip is soft and the broth has reduced.
8

Add the leeks and potatoes and cook until the potatoes are well cooked and the stew has taken on all the flavours.
9

Usually about 20 to 30 minutes.
10

Add the turmeric and balsamic vinegar and cook for a further 10 minutes.
11

Season to taste.