Veggie hotpot

23 October 2019

This veggie hotpot is packed with goodness and vegetables - perfect for the autumnal months.

Nutritional highlights

There aren't many easier ways to get your 5 a day than through a hotpot recipe that’s bursting with fresh vegetables. The variety in this recipe will offer an abundance of minerals and vitamins to support a healthy immune system and boost you with energy.  Carrots are a supreme source of carotenoids that play a vital role in eye health.

Don’t forget, hydration doesn’t just come from our drinks. Fluid dense meals such as this one can help us keep hydrated throughout the day!

Ingredients list

(Makes 4 servings)
Preparation Time: 15 minutes
Cooking Time: 1 hour 25 minutes

  • 2 tbsp olive oil
  • 1 onion (chopped)
  • 2 courgettes (chopped)
  • 200g carrots (chopped)
  • 1 leek (chopped)
  • 200g parsnips (chopped)
  • 400g butter beans
  • 1 tbsp flour
  • 500ml vegetable stock
  • 500g sweet potato (peeled and sliced)


Preheat the oven to 200C.

Heat 1tbsp of olive oil in a large saucepan over a medium heat. Add the onion, courgettes, carrots, leeks, parsnips and butterbeans and cook for 10-15 minutes, until slightly softened. 

Stir in the flour and cook for 1 minute.

Add the vegetable stock and stir thoroughly.

Transfer the vegetables to a casserole/ ovenproof dish and cover the top with sweet potato slices.

Brush the sweet potato slices with the remaining olive oil then cover and place in the oven for 25 minutes.

Uncover and cook for a further 45 minutes, until golden brown.

Calories:  Fat:  Saturates:  Total Sugar:  Salt: