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Ingredients
  • 1.2kg floury potatoes, such as Maris Piper or King Edward
  • 50ml vegetable oil
  • 30g dried porcini mushrooms, soaked in hot water for 15 mins, then drained (reserve the liquid)
  • 2 large leeks, chopped
  • 2 small onions, chopped
  • 4 medium carrots (about 300g), cut into small cubes
  • 1 vegetable stock cube (make sure it's vegan - we used Kallo)
  • 3 garlic cloves, crushed
  • 2 tbsp tomato purée
  • 2 tsp smoked paprika
  • 1 small butternut squash, peeled and cut into small cubes
  • ½ small pack marjoram or oregano, leaves picked and roughly chopped
  • ½ small pack thyme, leaves picked
  • ½ small pack sage, leaves picked and roughly chopped
  • 4 celery sticks, chopped
  • 400g can chickpeas
  • 300g frozen peas
  • 300g frozen spinach
  • 20ml olive oil
  • small pack flat-leaf parsley, chopped
  • tomato ketchup, to serve (optional)
Steps
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