Ingredients

The following ingredients have 4 Servings
  • 1/2 medium butternut squash
  • 2 medium sweet potatoes
  • 1 onion
  • 800 ml vegetable stock
  • 1 cup fresh or frozen baby spinach
  • 1 can beans ((400 g))
  • 2 tbsp tomato purée
  • 2 tbsp vegetable oil
  • salt and pepper to taste
  • parsley to garnish

Instruction

  • Peel and cube the butternut squash and sweet potatoes.
  • Roughly chop the onion, heat up the oil in a pan and fry them for 2-3 minutes.
  • Add the butternut squash and sweet potatoes, cover with vegetable stock and leave to cook until they are tender.
  • Add the cooked beans and spinach, followed by the tomato purée.
  • Give it a good stir, season with salt and pepper to taste, and garnish with freshly chopped parsley.