November 30, 2021 BY Rachael Jordan

Categories : RecipesTags :


This is a simple recipe that you can play around with the ingredients you use. It’s a great one for using up whatever you have in the fridge. None of the ingredients have to be exactly this. You can use celery or leek, don’t necessarily need both. You can use any herbs you like such as Oregano, Thyme, Parsley etc.




  • 1 Leek (finely chopped)
  • 2 Onions (finely chopped)
  • 2 Stalks Celery (diced)
  • 3-4 Carrots (diced)
  • 2 Sprigs fresh Rosemary
  • 3-4 Cloves Garlic (chopped or grated)
  • 3-4 Potatoes/Sweet potato (chopped bite size)
  • 2 Courgettes (chopped bite size)
  • 1 Cup Red Split pea lentils (if well tolerated)
  • 1-2 Tins Beans (Cannellini/haricot/butter bean etc)
  • 150g garden peas
  • 1L Boiling Water (more if needed)
  • 1-2 tsp tomato paste
  • 1-2 tsp vegetable stock (Bouillon)
  • Rapeseed oil/Olive oil
  • Sea Salt & Black Pepper




  • Prepare your vegetables and leave to one side:
  • Finely chop the onion and leek
  • Dice the carrots & Celery
  • Peel potato and chop into bite size pieces
  • Wash and chop the courgette into bite size pieces
  • Add about 2-3 Tbls oil to a large pot over a medium heat
  • Add the onion and let sweat for a few minutes
  • Add the Leek, Celery & Carrot and let cook for a few minutes
  • Add the garlic and stir together
  • Season with a pinch or two of sea salt and black pepper
  • Add the tomato paste
  • Add the boiling water along with the vegetable stock
  • Add the rest of your vegetables and potato, lentils & beans, and fresh herbs
  • Put a lid on the pot, increase the heat and bring to the boil
  • Reduce heat, Let simmer until the potatoes are soft but still firm
  • To reduce the liquid and make it more thick remove the lid and letsimmer for 5mins at end of cooking.

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