Creamy Vegetable Stew
A hearty vegetable stew recipe, a cozy, healthy one-pot meal packed with fresh veggies and rich flavors. Gluten-free & vegan-friendly!
Servings: 6
Calories: 215kcal
Ingredients
- 1 large onion diced (about 150g)
- 3 tablespoons olive oil
- 4 cloves garlic minced
- 2 medium carrots sliced (about 150g)
- 2 medium potatoes diced (about 300g)
- 2 stalks celery chopped (about 100g)
- 1 medium rutabaga or turnip peeled and cubed (about 300g)
- 1 medium sweet potato peeled and cubed (about 200g)
- 4 cups vegetable broth about 1L
- 1 ½ cup broccoli florets of cauliflower florets about 150g
- 1 teaspoon salt adjust to taste
- 1 can coconut milk optional, for creaminess (~400 mL)
- 1 tablespoon tapioca starch optional
- 1 tablespoon lime juice optional
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until it becomes translucent.
- Stir in the minced garlic and cook for another minute, being careful not to let it burn.
- Add the chopped celery, sliced carrots, and diced potatoes to the pot. Cook for about 5 minutes, stirring occasionally.
- Next, incorporate the cubed rutabaga or turnip and sweet potato. Stir everything together and let it cook for another 5 minutes.
- Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to a simmer.
- If you’re using coconut milk, pour it in now and stir well. Let the stew simmer for an additional 10-15 minutes, or until all the vegetables are tender. If you’re not sure about the coconut milk, you can also add it at the end.
- Dissolve the cornstarch into 3-4 tablespoons of hot water and add to the stew. Immediately mix into the sauce.
- Finally, add the broccoli or cauliflower florets. Cook for about 2 minutes, stirring, until the sauce has thickened and the broccoli has a bright color.
- Season with salt and lime juice if using, and stir gently to combine. Taste and adjust the seasoning if needed.
Notes
Customization: Feel free to customize this stew with your favorite vegetables! Zucchini, bell peppers, or any root vegetables would all make great additions.
Storage Instructions: This veggie stew can be stored in the fridge for up to 5 days (for non-low histamine readers) and it also freezes well, making it perfect for meal prep.
Adding Spices: For a little extra flavor, consider adding herbs like thyme or rosemary during the cooking process. A splash of lemon juice just before serving can brighten it up too!
Serving Suggestion: Serve with a side of rice or quinoa and a sprinkle of sumac for a balanced acidity.
Nutrition
Calories: 215kcal | Carbohydrates: 35g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1071mg | Potassium: 797mg | Fiber: 6g | Sugar: 8g | Vitamin A: 9225IU | Vitamin C: 54mg | Calcium: 74mg | Iron: 1mg