Paleo Vegetable Gumbo with Zucchini & Fresh Okra

Bring a saucepan of water to the boil or boil the kettle - you will need 500ml of water for each stock cube.

Chop the aubergine, zucchini, red capsicum and okra.

Slice the mushrooms. Peel and chop the brown onion.

In a saucepan, melt the butter over medium-high heat.

Add the red capsicum and onion and sauté until softened. Add the eggplant and zucchini and sauté until slightly softened.

Sprinkle the almond flour over the vegetables and stir through until well combined.

Stir through the chopped tomato and stock until well combined.

Add the okra and mushrooms and stir through. Season the gumbo with salt and pepper.

Stir through the Cajun seasoning and the hot sauce (to taste).

If you prefer your gumbo to be thicker then lower the heat to a simmer and cook longer to reduce.

Distribute the gumbo among serving bowls.

Chop the fresh parsley and garnish atop the gumbo to serve.