For additional texture and nutrition, you could add zucchini to this recipe if you like.
This recipe is low sugar, low fat, low carb and vegan.
- 1 large carrot, chopped
- 2 baby potatoes, chopped
- 1/2 cup peas, frozen
- 8 green beans cut
- 2 celery sticks, sliced
- 1 clove garlic, crushed
- 1 onion, sliced
- 1 tbsp. olive oil
- 2 handfuls fresh spinach (50g)
- 4 cups stock, vegetable, heated
- 1 tsp. Dijon mustard
- Sprinkle of rosemary or thyme
- S & P to taste
- Heat a medium pot with olive oil. Sauté onion on medium heat until softened, approx 5 mins. Add garlic, potato, carrot and celery stirring.
- After about 2 minutes add stock, rosemary, Dijon mustard and simmer until potatoes are nearly cooked through. Now add beans and spinach.
- Once beans are cooked you are ready to serve.
Servings: 4 Serving size:417g
|Average Serve||Average 100g|
|Energy||341 kJ||82 kJ|
|81 Cal||20 Cal|
|Protein||4.0 g||1.0 g|
|Fat, total||0.8 g||0.2 g|
|- Saturated||0.3 g||0.1 g|
|Carbohydrate||11.4 g||2.7 g|
|- Sugars||5.1 g||1.2 g|
|Sodium||1000 mg||240 mg|
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