1 onion, diced

1 carrot, diced

2 celery stalks, diced

2 cloves of garlic, minced

1 tbsp olive oil

1 tbsp Nuttelex

500ml (or more) vegetable stock

2 tbsp dried Italian herbs

fresh basil

salt

pepper

1 cup ‘long cook’ vegetables, diced (potatoes, swede, eggplant, beetroot, celeriac, cauliflower, leek, tomatoes)

1 cup ‘short cook’ vegetables, diced (cabbage, kale, spinach, silverbeet, beans)

 

Prepare all vegetables.

Heat the oil and nuttelex in a saucepan over a low to medium heat. Add onion, carrot and celery and cook until vegetables are just soft (10-15 minutes).

Add garlic, dried herbs, salt and pepper and cook for a few more minutes.

Add vegetable stock and ‘long cook’ vegetables and simmer until all vegetables are just soft.

Add ‘short cook’ vegetables and simmer for another 2 minutes.

Serve with fresh herbs, crusty bread and a good dairy free parmesan alternative!