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  • Recipes



    This goes well with plain grilled or roast meat or fish, or it can be eaten instead of soup for lunch with some low carb bread or crackers and cheese. It freezes well and keeps in the fridge for 3 days

    Serves 6-8

    1 tbsp olive oil

    1 can of chopped tomatoes

    1 aubergine, cut into bite sized chunks

    250g mushrooms, quartered

    2 courgettes, sliced

    2 leeks, sliced

    2 celery sticks, sliced

    1 green or yellow pepper, chopped

    2 garlic cloves, crushed

    1 vegetable stock cube dissolved in 300ml boiling water

    Black pepper

    1-1½ tsp dried oregano or mixed herbs


    1. Prepare all the vegetables ready for cooking
    2. Heat oil in a large, non-stick pan or wok
    3. Add aubergines and leeks and stir fry for a couple of minutes
    4. Add rest of the ingredients, bring to the boil, cover and simmer for about 10 minutes