What you’ll need

Serves 2

  • 1 tablespoon olive oil
  • ½ small onion, finely diced
  • 2 cloves garlic, sliced
  • 1 small leek, white part only, sliced
  • 1 stalk celery, sliced
  • 1 tablespoon chopped fresh thyme
  • 2 small tomatoes, diced
  • ½ green pepper, diced
  • 3 cups vegetable or chicken stock
  • 2 small courgette, diced
  • 4 baby yellow squash, chopped
  • salt and black pepper
  • ¼ cup chopped fresh parsley

The easy bit

  1. Heat oil in a saucepan, add onion and garlic and cook for 2-3 minutes until soft.
  2. Add the leek, celery and thyme and cook for another 5 minutes.
  3. Add the tomato and green pepper and stir through.
  4. Add the stock and bring to the boil, then reduce heat and simmer for 20 minutes.
  5. Add the courgette and yellow squash cook for another 10 minutes.
  6. Season with salt and pepper and stir through the parsley just before serving.

Tip: You can change this recipe by substituting any other allowed vegetables from the programme.

  • Energy 184 kcal
  • Protein 9g
  • Fat 10g
  • Carbs 12g
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