I had a leftover sweet potato, a carrot, a leek, some celery and some cabbage. Although I used these vegetables this would work with absolutely any vegetables that you have leftover!
- I cut my vegetables into small chunks and roughly shredded the cabbage. I then added them to a pan with a little olive oil to sweat.
- I added vegetable stock (this will depend on the quantity of vegetables that you use), a tin of chopped tomatoes, parsley, salt and pepper. I then left it simmer for 20 mins with the lid on (so it doesn't loose any of its lovely liquid).
- Then it was done! As easy as that! I tried it for seasoning, which was fine and then froze into 4 separate portions, so I have lovely, healthy lunches at hand!