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Hearty winter vegetable stew

Name: Hearty winter vegetable stew
Prep time: 10 min
Cook time: 40 min
Ingredients: 2 tbs oil; 1 onion, peeled and roughly chopped; 1 large leek, thinly sliced; 500g parsnips, peeled and cut into chunks; 3 medium sweet potatoes (kumara), cut into chunks; 400g can crushed tomatoes; 1 tsp chilli powder or crushed chilli (optional); 1L vegetable stock, salt-reduced; 1 cup unsalted roasted cashew nuts; ½ cup pasta shapes; 1 cup button mushrooms, cleaned, stalks removed; salt and pepper to taste (optional); Crostini1 french bread stick; olive oil for brushing; 2 tbs pesto

Serves: 8

Prep: 10

Cook: 40

A richly flavoured stew packed with nutritious vegetables, rich in fibre and high in iron. A satisfyingly healthy way to end your day.

Ingredients

2 tbs oil
1 onion, peeled and roughly chopped
1 large leek, thinly sliced
500g parsnips, peeled and cut into chunks
3 medium sweet potatoes (kumara), cut into chunks
400g can crushed tomatoes
1 tsp chilli powder or crushed chilli (optional)
1L vegetable stock, salt-reduced
1 cup unsalted roasted cashew nuts
½ cup pasta shapes
1 cup button mushrooms, cleaned, stalks removed
salt and pepper to taste (optional)

Crostini

1 french bread stick
olive oil for brushing
2 tbs pesto

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Method

Step 1
Heat oil in large heavy-based saucepan. Add onion, leek, parsnips and sweet potato (kumara) and cook for about 4 minutes.
Step 2
Stir in tomatoes, chilli, vegetable stock and cashews and bring to the boil. Reduce heat and simmer for 10 minutes.
Step 3
Stir in pasta shapes and mushrooms. Season to taste if desired. Simmer for further 20 minutes. Ladle stew into individual soup bowls and serve topped with a pesto crostini.
Step 4
Preheat an oven grill to high. Cut bread into 12 slices. Brush one side of each slice with olive oil and grill that side until golden, about 5 minutes. Spread untoasted side with pesto, and grill for 2 minutes.