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A
warming, autumnal dish, nice served with garlic bread and a baked
potato and perhaps some vegan sausages.
Ingredients:
2
leeks, sliced into thin round slices
A little olive oil
Half a butternut squash (about 3 cups) cut into chunks
2 sweet potatoes cut into chunks
2 tins chopped tomatoes (about 3 cups/800g in all)
half a cup of water or vegetable stock
a handful of fresh mint roughly chopped or 3 teaspoons of dried mint
seasalt to taste
Fry the leeks in the oil for a few moments then add the squash and
potato and stir until coated with the oil. Add the tomatoes,
water/stock, salt and mint and bring to the boil. Simmer gently for
about 20 minutes until cooked. |