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I lifted this recipe from the lovely folk at Green Kitchen Stories. With a few Green & Leithy alterations it turned out just beautifully. Unctous, rich and heady- the red wine and sage doing a magical dance on the palette, heaps of vegetables to soak up all that delicious juice. You get the picture- a wonderful dish that is both light and wholesome, exactly what our bodies were asking for in light of this “Spring” weather.

You can easily make this ahead of time- the flavours will develop even more and then it would just need heating up. Saying that, once you’ve prepared all the vegetables its just a case of sautéing the onions, celery, leek, garlic and mushrooms, then throwing everything else in the pot and waiting for the goodness to work its magic.

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(Serves 4, Vegan, Gluten- free)

  •  1 1/2 raw Beetroot, peeled and cubed
  • 1 small Leek, sliced
  • 1 Red Onion, diced
  • 1 large stalk of Celery, sliced
  • 3 cloves of Garlic, minced
  • 5 Mushrooms, sliced
  • 2 small Carrots, sliced
  • 1/3 Broccoli, torn into small chunks
  • 3 handful of Spinach
  • 500ml Stock
  • 1 cup of Red Wine
  • 1 teaspoon of Dijon Mustard
  • 1 teaspoon of Mustard Seeds
  • 1 teaspoon of Peppercorns, ground
  • 1/4 teaspoon of Sea Salt
  • 1 tablespoon of Olive Oil
  1. Heat the oil in a large, heavy baed pan
  2. Add the onion, leek, celery and mushrooms, cook for 5 minute on a medium heat
  3. Add the seasoning, garlic and mushrooms and cook for 5 minutes
  4. Add all the other ingredients, except the spinach and bring to the boil
  5. Reduce to a gentle simmer and cook for 20- 30 minutes until the liquid has reduced by 1/3
  6. In the last couple of minutes, stir in the spinach and turn off the heat when its just wilted.