1 wheat free vegetable stock cube

1 onion, peeled and finely chopped

2 carrots, trimmed, peeled and thickly sliced

1 leek, washed, trimmed and finely sliced

Half a butternut squash, peeled, deseeded and cut into chunky pieces

½ tsp of cumin

½ tsp of turmeric

250g curly kale

4tbsp of fresh chervil, chopped

 

Presoak the beans for 12 hours or overnight in water. Drain the beans and rinse well. Place in a saucepan of water and bring to the boil. Boil hard for 15 minutes to remove toxins. Drain and rinse well.  Return the beans to the pan with a litre of fresh cold water. Add the stock cube and bring to the boil. Lower the heat and simmer for 10 minutes. Add the vegetables, cumin and turmeric and simmer for a further 10-15 minutes. Add the kale and cook for a few minutes until just tender. Sprinkle with chervil and serve with Millet Mash and Onion Gravy.

 

 

Yield:

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Fat:

Fiber: