So it’s a gorgeous crisp morning in the UK. Our Brothers and Sisters in the US have just enjoyed Thanks Giving and some may be recovering from a feast or two! It’s with this in mind that I want to share this simple, but tasty recipe for a vitality promoting lunch that will leave your insides feeling clean and fresh.
Vegetable stews are a staple in The Strength Temple Kitchen. You can keep them really simple and just add a load of your favourite veg to some stock and simmer, or you can take a little more time and get everything to the right texture by getting your chopping game up to scratch!
They key to our favourite stews is to make sure your veg is all cooked to perfection. Harder veg should be chopped thinner so it cooks in the same amount of time as softer veg, which should be left larger.
You can see from the insert picture that we’ve chopped our carrots quite thinly where as we have left the cherry tomatoes whole and kept our peppers and courgette (zucchini) slightly larger. We also don’t like to over cook our veg to maintain it’s awesome texture, taste and nutrient content.
So try this little vegetable medly and let us know your favourite combinations in the comments section below. We love feedback!
Makes approximately 4 servings
4 potatoes, cubed (you can leave these out of you are on a low carb day)
2 carrots, 1 courgette (zucchini), 1 red onion, 1 leake, handful cherry tomatoes, 1 yellow pepper, 1 red pepper, 4 garlic cloves, pinch chill flakes (to your taste)
2 handfuls cavil nero or your favourite cabbage
2 litres of your favourite stock
Malden or Himalayan salt and freshly ground black pepper. extra virgin olive oil (optional)
Place 2 litres of stock in a large saucepan and boil your potatoes until they are about 10 minutes away from being done. If you don’t want pungent garlic, gently fry it in some coconut oil before adding to the pot, add your vegetable medly and simmer for 7 minutes. Right at the end add your cabbage, simmer for a further 3 minutes and season to your taste with salt and pepper.
Service in large bowls, drizzle with a dash of Extra Virgin Olive Oil, slurp away and try not to get it down your chin :-)