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  • RECIPE MAKES: 3 Portions
  • PREP TIME: 15 mins
  • COOK TIME: 1 hour
Step 1

Place the butter, leek, swede, carrot, sweet potatoes, celery, garlic and thyme into a saucepan.

Step 2

Allow to sweat over a low heat for 10 minutes.

Step 3

Pour in the vegetable stock and simmer for 40 minutes.

Step 4

Add the gravy granules and stir until thick.

Step 5

Simmer for a further 10 minutes and serve.

Serving suggestion: Serve with braised red cabbage (see recipe) and a slice of low protein bread.

This recipe has been specifically designed for a low protein diet. Refer to labels for allergen and other product information.

  • 40g Butter
  • 1 Leek, diced
  • 200g Swede, diced
  • 1 Carrot, peeled and diced
  • 2 Large sweet potatoes, peeled and diced
  • 2 Sticks of celery, diced
  • 1 Garlic clove, crushed
  • 1 Sprig of thyme, chopped
  • 300ml Vegetable stock
  • 1 tbsp Vegetable Bisto Gravy Granules