Spring Vegetable Stew

Spring Vegetable Stew is a nutritious and flavorful dish that showcases the fresh produce of the spring season. It is a great way to enjoy the abundance of vegetables and add variety to your meals.

This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.

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Medium

Spring Vegetable Stew

Cooking Method: Stewing Cuisine: International Courses: Gluten free, Lunch, Main Course, Vegetarian Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Rest Time 5 min Total Time 50 mins

Servings: 4 Calories: 800

Best Season: Spring

Ingredients

Servings

• 200 gram Carrots
• 300 gram Potatoes
• 150 gram Green Beans
• 100 gram Peas
• 100 gram Onion
• 2 clove Garlic
• 2 cup Vegetable Stock
• 1 tablespoon Tomato Paste
• 2 tablespoon Olive Oil
• 1 teaspoon Salt
• 1 teaspoon Pepper
• 1 teaspoon Paprika
• 1 tablespoon Fresh Herbs (such as parsley or thyme)

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until softened.
2. Add the carrots, potatoes, green beans, and peas to the pot. Stir in the tomato paste and vegetable stock. Season with salt, pepper, and paprika.
3. Bring the stew to a boil, then reduce the heat to low and simmer for 30 minutes, or until the vegetables are tender.
4. Remove from heat and let the stew rest for 5 minutes. Serve hot, garnished with fresh herbs.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 200kcal

% Daily Value *

Total Fat 5g8%

Total Carbohydrate 30g10%

Sugars 10g

Protein 8g16%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.