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Root Veg & Leafy Greens Stew

4 people
Root Veg & Leafy Greens Stew
Use up those veg box ingredients with an easy, heartwarming stew.


  • Spinach, kale and other green leaves
  • 1 garlic clove, chopped
  • 1 thumb of fresh ginger, chopped
  • Chopped veg: 1 onion, 1 carrot, 1 leek, 1 potato, 1 large mushroom, 1 small turnip, 1 beetroot
  • 500ml tomato passata
  • 1 tsp oregano
  • ½ tsp turmeric
  • 1 fresh chilli, chopped
  1. Wash and chop a large handful of spinach, kale or other leaves into your serving bowl.

  2. Prepare a stew by frying a chopped onion in olive oil in a saucepan then adding a clove of garlic and a thumb of chopped ginger.

  3. Five minutes later, add a splash or two of water and roughly chopped carrot, leek, potato, mushroom, small turnip and a beetroot.

  4. Once the veggies have cooked for ten minutes, add the tomato passata and more water so all the veggies are submerged.

  5. Season with oregano, turmeric, fresh chilli and salt and pepper to taste, and cook for a further 30 minutes.

  6. Serve on top of the leafy greens - the hot stew cooks the leaves when its poured on top.

by Now Then Sheffield

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