Heat the oil over a medium heat.
Cook the onions, garlic, carrots, parsnips, mushrooms, sweet potato, butternut squash and courgette for 5 minutes.
Add the tomato puree, bay leaves and thyme and cook for a further 5 minutes or until the vegetables are soft.
Pour in the vegetable stock and cook on a low heat for 20 minutes.
Add the Bisto granules and mix well.
Cook until thickened.
Add salt and pepper to taste.
Remove from the heat and serve.
Serve with mashed sweet potatoes or with a low protein bread roll.
This recipe has been specifically designed for a low protein diet. Refer to labels for allergen and other product information.