Healthy Vegetable Stew - cooking recipe

Ingredients

300 g frozen broad beans
3 tbsp olive oil
1 None onion, peeled and diced
1 medium leek, washed well and cut into strips
1 clove garlic, peeled and chopped
300 g Savoy cabbage, cored and shredded
350 g sweet potato, peeled and cut into small cubes
300 g celeriac, peeled and cut into small cubes
4 stalks celery, trimmed and sliced
1 litre vegetable stock
pinch None ground nutmeg

Preparation

Blanch the fava beans in boiling salted water for 1-2 mins. Drain then cool under running water. Remove the skins.
Heat the oil in a large pan and saute the onion, leek, garlic and cabbage for 2-3 mins until softened. Add the sweet potato, celeriac, celery and blanched favas. Add the stock, bring to a boil and simmer for 15 -20 mins or until the vegetables are tender.
To serve, blend the soup with a stick blender until smooth. Season and add the nutmeg. Serve hot.