Sage Pumpkin Pottage with broad and kidney beans, potatoes, celery, carrots, lemon grass, and lime.
Bite into indulgent stew. And, tuck in.
This dish will tumble your belief that vegan food is hearty and nourishing.
- When you’ve got friends over on a cold wintery day after a trek round the local park
- When you’ve the hearth fire on and a nurturing meal that’ll warm your toggles is just what the doctor ordered
- When you fancy a whole meal in one that will satiate your hungry appetite
Sage Pumpkin Pottage was inspired at Halloween; I tuck into this Pottage with some grainy bread and olive oil. It is really filling.
This savoury dish is vegan.
What equipment to use
For this recipe, I suggest:
What to do next
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- 400g potatoes, roughly chopped
- 500g pumkin, roughly chopped
- 1.5 litres filtered water
- 1 stick of lemon grass
- 1 stick of celery, cut in two
- 2 carrots, sliced in rough chunks
- 1 lime, topped and tailed and sliced in three, leave skin on
- ½ bunch of sage, take the leaves off the stem
- 400g tin of kidney beans
- 400g tin of broad beans
1. In a large saucepan, add the potatoes and pumpkin to the water and vegetable stock. Bring to the boil.
2. Add the celery, lemon grass, carrots, lime and sage. Reduce heat and simmer over a low heat for about an hour.
3. Add the beans and cook for a further 15 minutes.
Top tip – I do not particularly like beans in this dish to go mushy or overwhelm the taste of the vegetables, so that is why I prefer to add these towards the end.
4. Season too taste, take out the celery, lime and lemon grass and serve with chunks of grainy bread.