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Vegie hotpot

This is like a very chunky vegetable soup with delicious Middle Eastern flavours.


  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 1/2 tbsp ground coriander
  • 1/2 tbsp ground cumin
  • 1/2 cup white wine
  • 2 sticks celery, finely sliced
  • 4 jerusalem artichokes, finely sliced
  • 8 baby turnips (or swedes), peeled and cut into wedges
  • 16 small button mushrooms
  • 1 carrot, peeled and finely sliced
  • 4 brussels sprouts, trimmed and quartered
  • 1 cup tinned chickpeas, rinsed and drained
  • 8 bay leaves
  • 2 tbsp preserved lemon, finely chopped
  • 2 cups vegetable stock, hot
  • Sea salt and freshly ground black pepper
  • Parsley or chervil, chopped, for garnish


  1. Preheat the oven to 180C. Heat the oil in a saucepan and add the onion and spices. Cook gently until the onion is soft. Add the wine and simmer until reduced by half. Remove from heat.
  2. Place the vegetables, chickpeas, bay leaves and preserved lemon in a large casserole dish with a lid. Add the onion mixture and toss well. Pour over the hot stock, cover tightly and place in the oven for 30 minutes.
  3. To serve, season to taste and garnish with parsley or chervil.
  4. Note: You can make this in four individual pots if you prefer. Just divide the vegetables and stock evenly and bake as above.
Dinner Party


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