Creamy Vegetable Stew

Creamy Vegetable Stew

 

Ingredients (serves 4)

• 2 tablespoons olive oil or butter

• 1 onion, finely chopped

• 2 cloves garlic

• 2 carrots, cut into rings

• 2 potatoes, diced

• 1 small zucchini, diced

• 200 g cauliflower or broccoli

• 750 ml vegetable stock

• 100 ml heavy cream (optional)

• 2 tablespoons flour (optional, for a thicker stew)

• salt and pepper

• pinch of thyme or parsley

 

Preparation

In a large pot, sauté the onion in oil or butter until translucent.

Add the garlic and sauté for about 30 seconds.

Add the carrots, potatoes, zucchini and cauliflower and sauté for 3–4 minutes.

Pour in the stock, bring to the boil and simmer for 20–25 minutes until the vegetables are tender.

For a creamier texture, scoop out about a third of the vegetables and liquid and blend. Return to the pot.

Add the cream and, if desired, flour mixed with a little cold water.

Cook for another 5 minutes, then season with salt, pepper and herbs.

 

Variations

• Add a handful of frozen peas or corn.

• Stir in cooked beans or chickpeas for more protein.

• Vegan version: replace the cream with a coconut or oat substitute.

 

Serving

It is best served with a piece of crusty bread or homemade bread cubes. The stew is filling, but still light and suitable for lunch or dinner.

🍲🥕🥔🥦

💖 💖 💖 💖 💖 💖