Cooking: Paprika vegetable stew

This is a bowl of hearty but healthy comfort.

5 –  7 medium potatoes,  peeled, cubed and par boiled for 10 mins
1 large sweet potato, peeled, cubed and par boiled for 5 mins.
1 large onion, chopped
1 Leek, chopped
1 chilli, finely chopped
1 stick of celery,  chopped
1 courgette, chopped
5 – 6 large mushrooms, chopped
1 tin of chopped tomatoes
1 tbsp tomato puree
1 tsp sugar
1 clove of garlic, grated
1 small nugget of fresh garlic, peeled and grated
1 chicken stock pot
1 heaped tsp smoked paprika
60g pearl barley
1 bay leaf
2 tbsp oil

Add oil to a large saucepan and over a low heat,  add the onions and leek, fry for a couple of mins until translucent and creamy.  Add the celery,  chilli and courgette, fry for another 2 mins.
Then add the mushrooms and garlic,  fry for a few more mins.

Then add the stock cube, tomatoes, spices, tomato puree and sugar. Combine thoroughly. While this is cooking,  par boil the potatoes & cook the pearl barley. Add everything together and cook for another 10-20 mins.


Serve with Bulger Wheat & Cous Cous salad.

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