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Categories:Viewed: 32 - Published at: 7 years ago
Ingredients
- 2 leeks, sliced into thin round slices
- 12 a butternut squash, cut into chunks
- 2 sweet potatoes, cut into chunks
- 2 (400 g) cans chopped tomatoes
- 120 ml vegetable stock
- 3 sprigs rosemary
Method
- Fry the leeks for a few minutes then add the squash and sweet potatoes.
- Add the tomatoes, stock and rosemary and bring to the boil.
- Simmer gently for about 20 minutes until all the vegetables are soft.