Vegetable Hot Pot
Serves: 4
Ready in: 30 to 60 mins
Know your nutrients
Calories
549 -Fat
8.3g -Saturates
2.4g -Sugars
8.8g -Salt
1.68g -Protein
18.6g -Carbs
99.6g -Fibre
16.3g -Powered by Nutracheck
For a vegan version of this recipe, ensure that you use a vegan vegetable soup, and brush olive oil over the potatoes rather than butter – it still gives a lovely golden, crunchy topping. Alternatively, non-vegans can stir dried or fresh herbs into the vegetable mixture and sprinkling with cheese before putting in the oven.
Ingredients:
295g can condensed vegetable soup410g can mixed pulses, drained
3 large potatoes, very thinly sliced
1 red onion, finely diced
2 garlic cloves, crushed
100ml vegetable stock
1 tbsp oil
10g melted butter
crusty bread, to serve
method:
- Preheat oven to 200C/400F/Gas 6 (adjust temperature for fan ovens).
- Place the potato in a large pan and bring to the boil for 5-7 minutes, until just beginning to soften. Drain well.
- Heat oil in a frying pan and fry onion until soft, add the garlic and fry for a further minute.
- Stir in the soup, stock and pulses, heat through and pour into a casserole dish.
- Arrange potatoes in a layer over the vegetable mixture. Brush the butter over the potatoes, bake for 30 minutes or until the potato is cooked through and golden brown.
- Allow to cool a little before spooning out portions. Delicious served with fresh crusty bread.
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