Totally vegan and vegetarian, this tasty dish is great for lunch or dinner and really satisfying.
The blend of ingredients is a perfect balance, from the sweetness of the roasted pumpkin, to the crunchiness of the leek and the richness of the spinach. This dish will leave you satisfied with the knowledge that you are also doing good for your body!
One thing to note is not to skimp on the stock, a really good stock will make this dish shine. I prefer Campbell’s reduced salt vegetable stock.
