Spring Veg Stew

Ingredients

• 4 carrots, sliced
• 3 leeks, sliced
• 2 zucchinis, sliced
• 3 tsp garlic
• 1 tsp English mustard
• 2 cups / 500mL vegetable stock
• 200g peas
• large handful of spinach
• 1/2 cup / 150g unsweetened yoghourt
• 1/4 cup cornflour

Method

1. Sauté leeks and garlic, and then stir through the cornflour.
2. Add leeks, stock, carrots, and zucchini to crock pot and cook for 2-4 hours.
3. Add the yoghourt, mustard, peas, and spinach, and cook for another 1-2 hours.
4. Serve with bread.