Vegetable Hot Pot

For a vegan version of this recipe, ensure that you use a vegan vegetable soup, and brush olive oil over the potatoes rather than butter – it still gives a lovely golden, crunchy topping. Alternatively, non-vegans can stir dried or fresh herbs into the vegetable mixture and sprinkling with cheese before putting in the oven.

James Martin's avatar
 2 Reviews

Recipe by James Martin
Serves 4
Ready in 30 to 60 mins

Ingredients

  • 295g can condensed vegetable soup
  • 410g can mixed pulses, drained
  • 3 large potatoes, very thinly sliced
  • 1 red onion, finely diced
  • 2 garlic cloves, crushed
  • 100ml vegetable stock
  • 1 tbsp oil
  • 10g melted butter
  • crusty bread, to serve

Nutritional Information:

Calories: 374
Fat: 10.1g

How To Cook

  1. Preheat oven to 200C/400F/Gas 6 (adjust temperature for fan ovens).
  2. Place the potato in a large pan and bring to the boil for 5-7 minutes, until just beginning to soften. Drain well.
  3. Heat oil in a frying pan and fry onion until soft, add the garlic and fry for a further minute.
  4. Stir in the soup, stock and pulses, heat through and pour into a casserole dish.
  5. Arrange potatoes in a layer over the vegetable mixture. Brush the butter over the potatoes, bake for 30 minutes or until the potato is cooked through and golden brown.
  6. Allow to cool a little before spooning out portions. Delicious served with fresh crusty bread.
    7. www.cannedfood.co.uk
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Comments

2 people have helped to review this recipe. Thank you!

Posted by livster on June 14, 2012

Its a fairly basic family type recipe, nothing too fancy! Mostly tastes like veggie soup with potatoes on top! I added some rosemary to the potatoes to give some extra flavor.

Posted by teenytanya on August 13, 2024

Absolutely yummy, this really warmed me up and put a smile on my face.
Nice and easy, despite me being no cook!
I couldn’t find a condensed vegetable soup, so I bought a normal veggie soup, and tried to dissolve the stock cube in the juice.
I used a lot more potato than recommended, as I’m a real potato lover.
A delicious recipe that turned out exactly like the picture!

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Vegetable Hot Pot
  • Recipe by James Martin
  • Serves 4
  • Ready in 30 to 60 mins
    Ingredients
  • 295g can condensed vegetable soup
  • 410g can mixed pulses, drained
  • 3 large potatoes, very thinly sliced
  • 1 red onion, finely diced
  • 2 garlic cloves, crushed
  • 100ml vegetable stock
  • 1 tbsp oil
  • 10g melted butter
  • crusty bread, to serve
    How to Cook
  1. Preheat oven to 200C/400F/Gas 6 (adjust temperature for fan ovens).
  2. Place the potato in a large pan and bring to the boil for 5-7 minutes, until just beginning to soften. Drain well.
  3. Heat oil in a frying pan and fry onion until soft, add the garlic and fry for a further minute.
  4. Stir in the soup, stock and pulses, heat through and pour into a casserole dish.
  5. Arrange potatoes in a layer over the vegetable mixture. Brush the butter over the potatoes, bake for 30 minutes or until the potato is cooked through and golden brown.
  6. Allow to cool a little before spooning out portions. Delicious served with fresh crusty bread.
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