What you'll need

• Serves 2 (meals)

• 1 tablespoon olive oil
• ½ small onion, finely diced
• 2 cloves garlic, sliced
• 1 small leek, white part only, sliced
• 1 stalk celery, sliced
• 1 tablespoon chopped fresh thyme
• 2 small tomatoes, diced
• ½ green pepper, diced
• 3 cups vegetable or chicken stock
• 2 small zucchini, diced
• 4 baby yellow squash, chopped
• Salt and black pepper
• ¼ cup chopped fresh parsley

The easy bit

1. Tip: You can change this recipe by substituting any other allowed vegetables from the program.

2. Heat oil in a saucepan, add onion and garlic and cook for 2-3 minutes until soft.
3. Add the leek, celery and thyme and cook for another 5 minutes.
4. Add the tomato and green pepper and stir through.
5. Add the stock and bring to the boil, then reduce heat and simmer for 20 minutes.
6. Add the zucchini and yellow squash cook for another 10 minutes.
7. Season with salt and pepper and stir through the parsley just before serving.