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.
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
Method Prep:15min › Cook:45min › Ready in:1hr
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.
Tip
You can use 4 to 12 whole shallots instead of the onions.