Heat the oil over a medium heat.
Cook the onions, garlic, carrots, parsnips, mushrooms, sweet potato, butternut squash and courgette for 5 minutes.
Add the tomato puree, bay leaves and thyme and cook for a further 5 minutes or until the vegetables are soft.
Pour in the vegetable stock and cook on a low heat for 20 minutes.
Add the Bisto granules and mix well.
Cook until thickened.
Add salt and pepper to taste.
Remove from the heat and serve.
Serving Suggestion:
Serve with mashed sweet potatoes or with a low protein bread roll.
This recipe has been specifically designed for a low protein diet. Refer to labels for allergen and other product information.