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Ingredients
US|METRIC
2 SERVINGS
- 1 whole leek (chopped, greens and all)
- 2 carrots (chopped)
- olive oil (for cooking)
- 1 aubergine (eggplant, chopped)
- 2 baking potatoes (large, chopped)
- 1 pepper (green, bell, deseeded and chopped)
- 2 tomatoes (chopped)
- 1 bay leaf
- 1 Tbsp. thyme leaves
- 14 oz. tomatoes (tin of)
- 1 cup vegetable stock
- 2 cups yogurt (Cashew, or any plant yoghurt)
- 2 Tbsp. gluten free flour (Mix, below)
- Himalayan salt
- black pepper
- 1 1/2 cups yogurt (Cashew, or any plant yoghurt)
- 1/4 cucumber (finely chopped)
- 1/2 garlic clove (peeled and grated)
- 1 Tbsp. dill (chopped)
- 1/2 lemon
- 1 1/3 cups brown rice flour
- 1 cup buckwheat flour
- 1/2 cup white rice flour
- 1/2 cup oat flour
- 1/4 cup potato starch (flour)
- 1/2 cup tapioca flour
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