350 g sweet potatoes, peeled, cut in pieces (3 cm) 130 g courgettes, cut in pieces (3 cm) 90 g onions, quartered. 15 g fresh root ginger, peeled, cut in round slices (2 mm) or 1 tsp ground ginger. 30 g olive oil. or 30 g unsalted butter, diced.. Rinse and chop the leek. Place a large pot on the stove with some good extra virgin olive oil to heat. Once hot, add the leek in, the bay leaf and stir. While the leek cooks, rinse and chop the courgettes. Add them to the leeks. If you notice there is no liquid, add about half a glass of water and stir. Now peel and chop the sweet potato (about.
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Instructions. Heat the olive oil in a large saucepan. Add 1 chopped onion, 2 cloves of chopped or crushed garlic and 1 stalk of chopped celery. Stir. Reduce the heat to low, cover the pan with a lid and sweat for 10 minutes until soft. Add 3 diced courgettes, stir and cover again.. Instructions. Sauté aromatics – Heat the oil and melt the butter in a large heavy based pot over medium heat. Cook the onion, leek and garlic for 5 minutes until softened. Add the sweet potato and cumin, cook for another 3 minutes, stirring regularly. Simmer 20 minutes – Add the stock, salt and pepper.