Place the butter, leek, swede, carrot, sweet potatoes, celery, garlic and thyme into a saucepan.
Allow to sweat over a low heat for 10 minutes.
Pour in the vegetable stock and simmer for 40 minutes.
Add the gravy granules and stir until thick.
Simmer for a further 10 minutes and serve.
Serving suggestion: Serve with braised red cabbage (see recipe) and a slice of low protein bread.
This recipe has been specifically designed for a low protein diet. Refer to labels for allergen and other product information.