Super Roots, Super Tasty: An energy-boost stew full of antioxidants, vitamins, minerals and fibre
When my mother used to tell me that she was making her famous veggie stew for dinner, I used to run the two miles home from school to get in first.
It requires a pressure cooker but the purchasing or borrowing of one is worth it for the taste and all the nutrients.
Root vegetables are low in fat, loaded with antioxidants, iron, vitamins A, B and C, as well as fibre, and are nifty energy boosters.
This quick recipe can also become carbohydrate-based by adding potatoes, which thicken the broth, or protein-based by adding pieces of pre-cooked chicken.
Preparation time: 10 minutes before cooking
Cooking time: Four minutes
Serves: 4
Ingredients:
Enough root vegetables to half-fill the pressure cooker, including:
Carrots
Parsnips
Swede
Squash
Turnip
Beetroot
Onion
Leeks
Celery
Cabbage (though not a root vegetable)
Originally a 400g tin of Heinz Cream of Tomato soup but any low-sodium thick tomato soup of your choice
Filtered water
Method:
1. Scrub and chop up all the required vegetables into 3 square centimetre chunks and half-fill the pressure cooker
2. Add in a pint/600ml of filtered water
3. Cook for four minutes
4. Open the lid and release the steam
5. Pour in the can of tomato soup and stir well
6. Serve the root vegetable stew as a starter or a main course
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