A warm welcome

Hearty Garden Stew

Back in my meat-eating days, I really enjoyed a hearty casserole to warm the chills. However, I wasn’t so keen on the heavy feeling afterwards. This one-pot delight is much lighter (in feeling and footprint), cleaner, and just as comforting. It freezes very well, and is even fantastic in some vegan, flaky, filo parcels.

Serves 4

olive oil1 white onion, finely sliced1 tbsp each chopped fresh sage, thyme, oregano and parsley4 cloves garlic, crushed2 tbsp Ceres Organics White Stoneground Flour, or any other unrefined flour, such as brown rice or wholemeal500ml vegetable stock1 tsp tomato paste2 cups chopped carrot (not peeled if organic, so much goodness in the skin)2 cups chopped kumara (not peeled if organic)2 cups2 cups beetroot, peeled and cubed2 cups portobello mushrooms, choppedmicrogreens, to garnish (optional)