Summary
Servings:
4
Prep time:
10 minutes
Cooking time:
30 minutes
Description
This is so simple to make and the thyme really creates a depth to the flavour.
Ingredients
- 1 celery stalk
- 2 onions
- 1 ear of sweetcorn (or use tinned)
- 1 tin borlotti beans
- 1 red pepper
- 2 cloves garlic
- 1 vegetable stock cube
- 2 tablespoon oil
- 2 leeks
- 15g thyme
- 15g parsley
- 1 potato
Instructions
- Prepare your sweetcorn. If using fresh corn, cook the ear first, then slice off the kernels from the cob. Set aside.
- Prepare all other the veg: Dice the onion, pepper, potato and leeks, finely chop or crush the garlic, tear thyme from the stalks (if using fresh thyme) and chop the parsley.
- Heat 2 tbsps of oil in a flat bottom pan, add the leeks and onion and fry on a medium heat for 10 minutes.
- Add in the pepper, potato, corn kernels, thyme and 1 litre of water along with the crumbled veg stock cube. Mix well and bring to a simmer for 10 minutes.
- Add in the drained borlotti beans and chopped parsley. Cook for a further 5 minutes. Add salt and pepper to taste
- Serve immediately with toast or sliced fresh bread on the side.