A classic meal with a bit of a twist. I've added grated carrot to give it a slightly different texture and kept it oil-free. When it comes to comfort food, it doesn't get any better than this.
- half of a medium-sized yam (peeled and cut into cubes)
- 6 carrots (grated)
- 6 cups red pepper mix (blend of tomatoes and peppers)
- 2 cups vegetable stock
- Salt to taste
- Spring onions (chopped, to garnish)
Place the yam, grated carrot, red pepper mix and vegetable stock in a large pot and stir to combine well.
Cook for 40 mins on low-medium heat, making sure to give it a good stir half-way through the cooking time (to stop it sticking to the bottom)
Serve hot with a garnish of chopped spring onions.