Recipe Instructions:
Ingredients
2 tbsp olive oil
1 large onion, finely chopped
1 garlic clove, finely chopped
300g carrots, peeled and finely diced
2 sticks of celery, finely chopped
250g courgettes, finely diced
100g Savoy cabbage, thick ribs removed, finely shredded
1.2 litres vegetable stock
1 unwaxed lemon, zested and juiced
crusty bread, to serve
Method
STEP 1
Heat the oil in a large lidded pan over a medium heat. Tip in the onion and cook, stirring often, for 4-5 mins or until softened. Add the garlic and carrots, and stir them through the onions. Lower the heat and cover the pan. Cook for 10 mins, shaking the pan once or twice to mix the vegetables.
STEP 2
Mix through the celery and continue cooking for a further 5 mins, shaking the pan, then add the courgettes and cook for a few minutes more. Toss in the cabbage along with the stock, lemon zest and juice. Turn up the heat and bring to the boil, then reduce the heat and simmer for 5 mins. Season to taste and serve with crusty bread, if you like.
