Healthy Vegetable Stew
This easy, healthy vegetable stew has cumin, coriander, and turmeric which enhance the flavor of the veggies without overpowering. Naturally low fat and gluten free, and without garlic, onion, or tomato, it fits into any Weight Watchers, Paleo, autoimmune, or gastritis diet protocol.
Ingredients
- 1 tablespoon olive oil
- ½ teaspoon cumin
- ¼ teaspoon coriander
- ⅛ teaspoon turmeric
- Kosher salt
- 1 leek, white and light green parts, sliced
- 1 bunch young carrots, peeled and sliced
- 2 medium sweet potatoes, peeled and cubed
- 2 large zucchini, cut into quarters lengthwise and sliced
- 1 small cauliflower, cut into medium florets
Instructions
- Heat a large Dutch oven or heavy bottom saucepan over medium-low heat. Add the olive oil and when hot add the spices. Cook until fragrant, stirring often, about 30 seconds. Add the leeks and cook until soft and fragrant, stirring often and being careful not to brown.
- Add all veggies, 1 cup water and 1/2 teaspoon salt. Bring to a boil over high heat, cover and lower heat to simmer. Cook 15 - 20 minutes until tender. Check seasoning and add salt if it needs more flavor.
- Tastes even better the next day. Refrigerate up to 4 days or freeze for 3 months.Enjoy! 😊 Please tag @ornabakes if you make it 😘