1 tbsp olive oil
1 onion, finely diced
2 leeks, split lengthways up to the root several times, washed under running cold water then sliced thickly
2 carrots, cut into 1cm/½in dice
2 garlic cloves, finely diced
1 tsp sweet smoked paprika
½ tsp dried thyme
2 potatoes, peeled, cut into 1cm/½in dice
600ml/21fl oz vegetable stock
½ head cauliflower, cut into small florets
200g/7oz fine green beans, cut into 2cm/¾in pieces
1 x 400g/14oz tin baked beans
2 tbsp roughly chopped flatleaf parsley
salt and freshly ground black pepper
2. Add the carrots, garlic, paprika and thyme and stir to combine. Cook for 5 minutes.
3. Add the potatoes and vegetable stock and bring to the boil. Turn the heat down and simmer for 5 minutes until the potatoes are just softening then add the cauliflower and simmer for another 5 minutes.
4. By now, all the vegetables should be nearly cooked. Add the green beans and baked beans and cook for 3 minutes then stir in the chopped parsley and season well with salt and pepper.
5. Optional - serve with crusty bread/low carb bread.
Each serving provides
What’s more, cauliflower is easy to add your diet. It’s tasty, easy to prepare and can replace high-carb foods in several recipes.
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All the best Jan