INGREDIENTS
1
Bay leaf
1
Brown onion
6
Button mushrooms, large
2
Carrots, medium
100 g
Cavolo nero/kale
2
Celery sticks
4 cloves
Garlic
1
Lemon zest and chopped parsley
1/2
Long red chilli
1 handful
Porcini mushrooms, dried
1 cup
Tinned chopped tomatoes or tomato passata
1
Zucchini, small
1
Generous pinch Salt
1 tbsp
Coconut oil
1 l
vegetable or chicken stock