Preparation time: 15 minutes
Cooking time: 30 minutes
200g (7oz) frozen chopped onions
1 tbsp olive oil (or a couple of sprays low calorie equivalent)
3 tsp frozen crushed or chopped garlic
1 tsp hot chilli powder
2 tsp paprika
2 tsp frozen chopped jalapeño chillies
2 x 400g (14oz) cans chopped tomatoes
2 tbsp tomato purée
200g (7oz)frozen broccoli and cauliflower florets
100g (3.5oz) each frozen butternut squash and frozen baby broad beans
200ml (7Floz) vegetable stock or water
1 tbsp each frozen parsley and basil
1. Fry the onions in the oil for 5-6 minutes until softened. Add the garlic, chilli powder, paprika and cook stirring for 1 minute. Stir in the jalapeño chillies, tomatoes and tomato purée. Bring to the boil. Reduce the heat to simmer, and cover for 15 minutes, stirring occasionally.
2. Add the vegetables and stock. Return to the boil. Simmer, covered, for 5-7 minutes until tender. Stir in the herbs and serve with cooked frozen rice or baked from frozen potatoes.