For someone who likes food a lot, I have a confession to make: I really don’t like cooking! I am not one of those people who find it relaxing and therapeutic when they cook; quite the opposite actually. However, I do like eating healthy and whenever possible eating fresh, home-cooked food. The following recipe is dedicated to lazy cooks like me who want something simple, fast and most important in one pot (so no excessive washing up needed). It is the perfect winter warmer.

(Makes 2 )

INGREDIENTS

1 medium sized carrot

1 medium sized parsnip

handful of raw broccoli

handful of spinach

1 small onion

1-2 cloves garlic

ginger

1-2 celery sticks

2 tsp vegetable Stock powder such as Marigold Swiss Vegetable bouillon powder or 1 chicken stock cube

salt and pepper to taste

METHOD

Wash all vegetables thoroughly. Roughly chop the onions, garlic and ginger and set to one side.

Dice the root vegetables and set aside.

In a large saucepan, heat a couple of glugs of oil and sauté the onions until they start to become translucent. Add the ginger and garlic and stir for 1-2 minutes.

Add the root vegetables and sweat them out for another 5 minutes.

Cover to let them cook in their own steam.

Add the broccoli last and cook for another 2 minutes. Keep stirring regularly so the vegetables don’t stick to the base of the pot.

Boil 500ml of water and add the stock powder/stock cube to create a lovely broth. If you want a thinner consistency, use 700ml of water.

Add the stock to the vegetables and bring it to a quick boil.

Once boiled, simmer and cook for ten minutes covered (or till the vegetable are soft), stirring occasionally.

Once the vegetables are cooked, add the spinach and cover for two minutes.

Take it off the heat and blend. Season with salt and pepper to taste.

Enjoy with warm toasted bread or corn cakes/boiled eggs (as a healthy gluten-free alternative).