INGREDIENTS
1 can
diced tomatoes
10
Baby red potatoes
400 g
Butternut squash
3
Carrots scrubbed
3
Celery, ribs
1/2 tsp
Coriander, ground
3
Garlic cloves
2
Onions
1
Rutabaga
3 cups
Vegetable broth
1/8 tsp
Cayenne pepper
3 tbsp
Flour
1 pinch
Pepper
1 tbsp
Olive oil
1/4 tsp
Cumin, ground
3 tbsp
Water