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About this recipe:
A veggie version of Welsh cawl. A brilliant winter warmer. Serve with a large dollop of houmous and garlic bread, or a chunk of wholemeal bread with parsley butter.
1 swede, cut into chunks
2 large potatoes, cut into large chunks
3 parsnips, cut into chunks
4 to 5 carrots, cut into chunks
1 to 2 large onions, quartered
1 tin butter beans, drained
2 to 3 teaspoons yeast extract (eg Marmite®), Vecon® or veggie bouillon
2 to 3 cooked and chunked kohlrabi (optional)
300 to 450g tofu (plain or smoked), cubed
- Put the chunks of swede, potato, parsnips, carrot and onion into a large pan and cover with boiling water on high heat. Bring to the boil and cook until vegetables are almost cooked.
- Add the butter beans, yeast extract, kohlrabi and tofu. Bring back to the boil until all the vegetables are cooked.
- Serve straight into large bowls.
You can use 4 to 12 whole shallots instead of the onions.
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