Method
Begin by preparing the vegetables and set aside.
In a large saucepan, add the olive oil, diced carrots and celery, vegetable stock, tomato paste, yeast extract, dried thyme, salt, pepper and saute on a high heat for 5 minutes.
Add the new potatoes, sweet potatoes, swede, parsnips, carrots, green beans and stir so that the stock mixture covers the vegetables. Pour the boiling water in to cover the vegetables and simmer on a medium heat for 20 minutes, stirring occasionally.
Stir through the tofu, tamari sauce, apple cider vinegar and maple syrup and simmer for a further 5 minutes.
Serve immediately and (optional) garnish with fresh parsley and thyme.
