SERVES: 4
PREP TIME: 10 min
COOK TIME: 25 min
READY TIME: 35 min
CALORIES: 166 Kcal
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INGREDIENTS
- 4 carrots, sliced
- 4 parsnips, sliced
- 2 large courgette, sliced
- 2 turnips, sliced
- 2 red or green peppers, cored, deseeded and coarsely chopped
- 2 onions, sliced
- 2 large tomatoes, peeled, deseeded and chopped
- 600 ml (1 pint) Chicken Stock
- 1 bay leaf
- 1 tablespoon chopped fresh parsley
- 1 teaspoon chopped fresh thyme
- 1 teaspoon chopped fresh marjoram
- A dash of Worcestershire sauce
- Salt and pepper
INSTRUCTIONS
1 Place all the ingredients in a flameproof casserole.
2 Bring to the boil, skim off the scum, then cover and cook gently for about 25 minutes, until all the vegetables are tender. Serve the hotpot immediately.
NUTRITION FACTS
Calories: 166 Kcal
Protein: 6 g
Fat: 2 g
Carbs: 32 g