This vegan veggie stew is as simple as it is nutritious. The vegetables are interchangeable – use what you like best. Just make sure you don’t overcook, so the veggies are crisp and don’t turn mushy.

Preparation time: 45 minutes

What you need:

1 tablespoon olive oil

1 medium yellow onion, halved and sliced

Salt & pepper

3-4 garlic cloves, minced

3 cups vegetable broth (low salt, if possible)

2 (14oz/400g) diced tomatoes (low or no salt, if possible)

1 large sweet potato, peeled and cut into small 1in/2.5cm cubes

4 large carrots, peeled and sliced (½ in/1cm)

2 tablespoons fresh ginger, peeled and minced

½ teaspoon crushed red pepper flakes

1 tablespoon dried oregano

2 cups (350g) broccoli florets (you can substitute or mix with cauliflower florets)

½ cup (100g) barley

2 handful chopped kale (you can substitute with any other greens) – optional

How to do it:

In a large pot, heat oil over medium heat, add onion and cook until soft, about 5 minutes. Add the garlic and cook for another minute.

Add broth, tomatoes and their juices, ginger, ½ teaspoon salt, ½ teaspoon black pepper and barley. Increase the heat to high and bring the soup to a boil; then reduce heat to low and let it cook for about 15 minutes.

Add the sweet potatoes, carrots pepper flakes and oregano and cook uncovered stirring occasionally, until the sweet potatoes are just fork-tender, about 10-15 minutes. Add a bit more water if you think there isn’t enough liquid.

Add the broccoli (and the kale if you are using it) and cook for 5 minutes. Taste and add more salt, pepper or chili until you like it. Make sure the barley is tender.

Serve with a piece of crusty bread!

Enjoy!