ONE POT VEGGIE STEW
Recipe by Ellen Fisher
This recipe is vegan
Serves 2
Ingredients:
2 golden potatoes, chopped
1 large white sweet potato, chopped
1 medium yam or orange sweet potato, chopped
3-4 cups of low sodium veggie broth
1 head of broccoli, diced
2 sticks of celery, chopped
5 Crimini mushrooms, diced
1/2 a medium onion, minced
2 medium carrots, diced
4 cups fresh or canned diced tomatoes
2-3 tbsp organic tomato paste
1/4 cup diced pickled jalapeños, minced
about 1 tsp each of dried oregano, chili powder, cumin, garlic powder and black pepper
1 avocado + 3 tbsp sauerkraut
1/2 a pound of arugula or spinach
Directions:
In a large pot on medium heat, boil potatoes, sweet potato and yam in 1.5 cups of veggie broth. Add the broccoli, celery, mushrooms, onion and carrots to the pot as you go. Cover the pot but stir every minute or so to be sure that the veggies don’t stick to the bottom. The goal is to add enough liquid (water/broth) so that the veggies cook but don’t stick to the pot. Add a little more veggie broth as needed until veggies are cooked.
After about 10 to 15 minutes, once all the veggies are cooked down, turn the heat down to low/medium and add the rest of the broth. (Use as much as you like. If you like a brothy soup like I do, add lots. If you want the soup thicker, don’t add as much.) Also add the tomatoes, tomato paste, pickled jalapeños and spices to taste. Stir until well combined and leave on low heat for about 10 minutes. Pour soup into bowls and top with mashed avocado, sauerkraut and greens!