Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: rinse well all vegetables before chopping. put all chopped vegetables, basil, fresh garlic, two tablespoons of oil in a big pot; add 6 cups of water or more; cover and cook for 30 minutes. strain the water from the cooked vegetables; set aside the vegetable stock (it will be about 4 cups). purée (mash) the cooked vegetables in a blender or food processor. in a lower heat, bring to boil three cups of the vegetable stock; add one tablespoon of oil. pour the blended vegetables to the boiling pot; add chili powder (berbere), garlic powder, black pepper, salt and bay leaves; if desired add one cup of vegetable stock; cook for 15 minutes. remove from heat; sprinkle fresh parsley and serve it hot.

Target recipe: heat the oil in a large pan. add the leeks and garlic, cover and sweat over a low-medium heat for 8 minutes, until tender. add the potatoes, carrots, bell pepper and beans and heat for another 5 minutes, stirring occasionally. pour over the stock and tomatoes, including their juice. if using whole plum tomatoes, chop them slightly in the pan (i prefer them to be in largish chunks rather than using pre-chopped tomatoes). bring to the boil. add the thyme and simmer for 25 minutes (or until the vegetables are cooked to your liking). add the kidney beans and sweetcorn, then season to taste with salt, pepper and tabasco.