Name: Hearty winter vegetable stew
Prep time: 5 min
Cook time: 100 min
Total time: 5 min
Ingredients: 1 onion; 1 large carrot; 2 beetroots; ½ butternut squash; 2 cloves of garlic; 2 Tbsp olive oil; 1 tsp dried oregano; 200g soup mix (pre-soaked); 1 bay leaf; 1.5 litre vegetable stock; 1 tin of beans (any type), drained; 100g black kale or savoy cabbage, shredded; 1 Tbsp cider vinegar

Hearty winter vegetable stew

5 Dec 2019

by Wholeness

Prep Time

5 minutes

Cook Time

100 minutes

Total Time

5 minutes

Background

You can buy packs of soup & broth mix in most supermarkets, which is a mixture of dried pulses, pearl barley and rice. I find it a very useful base for comforting winter soups and stews. It’s also super healthy, full of fibre and vitamins. I made this hearty winter vegetable stew in the pressure cooker (so it took only 15 minutes to cook) but you can use a slow-cooker or just let it simmer in a pan for an hour or so on the stove. Serve it with crusty, wholesome bread.

Ingredients

1 onion
1 large carrot
2 beetroots
½ butternut squash
2 cloves of garlic
2 Tbsp olive oil
1 tsp dried oregano
200g soup mix (pre-soaked)
1 bay leaf
1.5 litre vegetable stock
1 tin of beans (any type), drained
100g black kale or savoy cabbage, shredded
1 Tbsp cider vinegar

Instructions

Finely slice the onion and roughly chop the garlic.
Peel the squash, carrot & beetroot, then chop them into bite-sized chunks.
Heat the olive oil in a big pot or pressure cooker.
Gently sauté the onion for about 5 minutes, until tender. Add the chopped vegetables, garlic & spices, then cook for a minutes. Add the mixed pulses, stir for a minute and pour in the stock. Bring to the boil and put the lid on. Turn the heat down and simmer gently for about 60-90 minutes, until the sauce is thick and the barley/rice has cooked through. Alternatively, if you’re using a pressure cooker, secure the lid onto the pan, and pressure-cook for 15 minutes then rest until the lid can be released.
Finely chop cabbage and stir into the stew together with the beans. Cook for 5 more minutes, then rest for a further five minutes under a lid.
Stir in the cider vinegar.
Serve warm with a dollop of crème faiche/yogurt/kefir/sour crème/vegan cream, if liked.