Instructions

1. Finely chop the onions and garlic.
2. Dice the carrot and sweet potato into 1 cm small cubes.
3. Heat one Tbsp of oil in a heavy-based saucepan and gently sauté the onion for about five minutes, then add the garlic, chopped carrot and sweet potato. Add one pinch of cumin, dried oregano and chilli flakes, then stir for 30 seconds.
4. Put a lid on and cook gently for another five minutes. Add the vegetable stock and bring to the boil. Cook for five minutes, then add the peas and the sliced kale or cabbage. Bring to the boil again, and cook for another five minutes or so.
5. Turn off the heat and stir in the mint and lemon juice, then serve.