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To serve:
Heat the oil and fry the onion until soft and transparent. Add the garlic, celery, carrots, butternut and potatoes and fry for 2 more minutes.
Add the stock and tomatoes and simmer over low heat for 30 minutes or until the potatoes are soft.
Add the broccoli florets and green beans and cook for 5 minutes. Add the mixed herbs and seasoning to taste.
Serve with a dollop of sour cream or cultured cream and top with a sprinkling of spring onions.
Enjoy with fresh bread.
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