INGREDIENTS
1 cup
Broccoli florets
3
Carrots, small
3/4 cup
Green peas, frozen
1 cup
Lentils, dry
1 1/2
lbs Potatoes
1/2
Red bell pepper
1 tsp
Rosemary, dried
1/2 cup
Sweet corn, frozen kernels
1 tsp
Thyme, dried
1
Zucchini, small
2 tsp
Tomato paste
2 cups
Vegetable broth
2 tbsp
Flour
1/2 tsp
Salt
1
Salt and pepper
2 tbsp
Oil
2 tbsp
Butter
2 oz
Cream cheese
1/4 cup
Parmesan cheese, grated