Name: Vegetable Stew
Ingredients: 1 l stock (your choice); 2 medium onions, sliced; 3 cloves garlic, crushed; 2 medium potatoes, cubed; 3 carrots, cubed; 2 stalks celery, sliced; 1 eggplant, diced; 2 medium zucchini, cubed; 1 broccoli stalk, sliced; 4 ripe tomatoes; 150 g shitake mushrooms, soaked; 3 tbsp tomato paste; 3 tbsp maleo; ½ cup red wine; 1 tbsp molasses; 1 tbsp fresh dill; parsley sprigs; CH Seaweed Salt and ground pepper to taste

[cooked-sharing]

Yields1 Serving

1 l stock (your choice)

2 medium onions, sliced

3 cloves garlic, crushed

2 medium potatoes, cubed

3 carrots, cubed

2 stalks celery, sliced

1 eggplant, diced

2 medium zucchini, cubed

1 broccoli stalk, sliced

4 ripe tomatoes

150 g shitake mushrooms, soaked

3 tbsp tomato paste

3 tbsp maleo

½ cup red wine

1 tbsp molasses

1 tbsp fresh dill

parsley sprigs

CH Seaweed Salt and ground pepper to taste

Add onions, garlic, potatoes and eggplant with salt and pepper to a heavy based pot and sauté́ lightly in butter.

When potatoes begin to get tender, add celery, broccoli and carrots along with the red wine and stock.

Cover and steam until all vegetables are tender.

Add zucchini, tomato paste, mushrooms, molasses and dill.

Cover and simmer over low heat, for about 20 minutes.

Serve in bowls and add chopped parsley.

CategorySoups

Ingredients