Total Time
Prep 15 mins
Cook 35 mins

When you use a rich, roasted vegetable stock or mushroom stock (I like my home made one - Rich Roasted Veggie Stock - it's as dark and flavourful as beef), the flavour of the onion, leek and garlic melt into a luxurious bowl of warmth that you'll never miss the meat in.

Ingredients Nutrition


  1. Heat water in a medium saucepan over medium heat.
  2. Add onion and cook, stirring and adding water as necessary, for 10 minutes.
  3. Stir in leek and garlic and cook 2-3 minutes longer.
  4. Add wine and stir vigorously to dislodge the browned bits from the pot, then add broth, honey and thyme.
  5. Cover and cook 25 minutes.
  6. Remove thyme stem, stir in fresh parsley and serve.