Ugh. It’s getting to be that time of year. Winter. I have a love-hate relationship with winter. One would think growing up in Tasmania would mean I could handle the chill. Wrong. I am an avid summer-lovin’ person. The only good that comes from winter is the new life in the veggie patch and calling everyday soup day. Every day becomes a slow cooker, one pot-wonder, hearty warming dinner day. These comforting words….
But with a twist.
There’s no starch! This may sound like a mean trick, but I wanted to test a theory on my husband – would he notice there’s no potato crust? Nope. He didn’t notice. WIN! So I shall continue to make this leaner, but still utterly yummy and warming dish as we delve further into darker days of single digits.
|½ large head cauliflower|
|pinch vegetable stock & water to boil|
|1 tbsp. nuttelex|
|pinch salt & pepper|
|½ - 1 c rice milk for puree|
|500g lean turkey mince|
|1 leek, sliced finely|
|1 small stick of celery, finely diced|
|1 – 2 tbsp. garlic infused oil|
|1 c broad beans, roughly chopped (or frozen)|
|1 carrot, diced roughly|
|1 small green capsicum, diced roughly|
|1 tbsp. Worcestershire sauce|
|1 tbsp. salt reduced tomato paste (or homemade)|
|2 1/2 c. vegetable stock|
|1 tsp. paprika|
|1 tsp. dried thyme|
|1 tbsp. arrowroot or GF cornflour|