Ingredients List (Serves 3)
1 tsp ghee or coconut oil
1 small white onion, chopped
1 small carrot, peeled and chopped
1 stick celery, finely chopped
1 small sweet potato, peeled and diced
3 garlic cloves, chopped
11⁄2 pints vegetable stock (made with one organic stock cube)
1 tsp cayenne pepper
1 tsp garlic granules
1 tsp dried oregano
1⁄2 tsp ground black pepper
1⁄4 tsp sea salt
150g broccoli, cut into florets
35g curly kale
200g tinned chickpeas, rinsed and drained
Nutrition Info
Per serving: 204 calories, 4g fat, 33g carbs, 9g protein
Preparation Instructions
Melt the ghee/oil in a large saucepan over a medium heat
Add the onion and sauté for 4 minutes, stirring occasionally
Add the carrot and celery and fry for 4 minutes, stirring occasionally
Add the sweet potato and fry for 4 minutes, stirring occasionally
Add the garlic and fry for 1 minute, stirring frequently
Add the stock and increase the heat. Bring to a gentle simmer
Add the dried spices and stir. Cover and simmer for 10 minutes
Add the kale and broccoli and stir. Cover and cook for 2 minutes
Add the chickpeas, stir and cook for 2 minutes
Serve
Store any leftovers in an airtight container and refrigerate for up to 3 days
Or freeze on same day