Hearty Vegetable Stew

This is an easy dinner and can be adapted to what you have in the cupboard. 

The richness in this stew comes from the base so don't stint here!

Pour 3 tablespoons of olive oil into the pot and stir in 2-3 garlic cloves, diced onion, chopped celery and sliced carrots. 

Let the base cook for a while until the onion begins to get transparent edges then add diced potato (I prefer agria for the buttery taste and denser texture). Add diced kumara and pumpkin if you want to mix it up a little, but make them slightly smaller than the potato pieces as they cool a little slower.

Like all fine chefs, add salt and pepper, and a shake of Tuscan herbs (oregano, time, marjoram).

Add liquid vegetable stock, or if you prefer, you can use chicken stock. Campbells make a good low salt one.

Once the potatoes are starting to soften, pop in a can of cherry tomatoes, and half a cup of frozen baby peas. 

Optional extras - canned butter beans or chickpeas.

Finely chop fresh herbs like chives, basil or Italian parsley ready to sprinkle on top when you serve.

If you want a touch of the exotic, take a tip from the Turks and add a squeeze of lemon or lime juice to the top of each bowl. You won't regret it!