1 tbsp olive or rapeseed oil
1 tsp garlic infused oil
1 tsp smoked paprika
½ tsp cumin
1 tbsp dried thyme
3 medium carrots, sliced (about 200g)
2 medium sticks celery, finely sliced (about 120g)
1 red pepper, chopped
1 yellow pepper, chopped
2 x 400g tins tomatoes
250ml vegetable stock cube (we used 1 Knorr vegetable stock pot)
2 zucchini/courgettes, sliced thickly (about 300g)
Heat the oil in a large, heavy-based pan.
Add the spices, dried thyme, carrots, celery, and peppers and cook for 5 minutes.
Add the tomatoes, stock, zucchini/courgettes and fresh thyme and cook for 20 - 25 minutes.
Take out the thyme sprigs. Stir in the chives and bring back to a simmer.
Serve with wild and white basmati rice, mash or quinoa.
Recipe adapted from: Good Food