Makes 4 servings
Olive oil
1 onion
2 courgettes
2 carrots
½ small white cabbage
1tbsp paprika
½tsp caraway seeds
½tsp mixed herbs
Pinch nutmeg
1pt tomato juice
½pt stock
Natural yoghurt to garnish
Sauté the onion and carrot in a large saucepan until onion is transparent. Add the courgettes and cabbage and cook over a medium heat for 10 minutes, stirring frequently. Stir in the paprika, caraway seeds, herbs and nutmeg then add the tomato juice and stock. Cover and simmer for about 20 minutes until the vegetables are just tender. Drizzle with yoghurt and serve at once with rice (a mixture of plain and wild rice goes well).