Vegetable Stew


When the weather turns colder and the days are getting shorter, there's something pretty special about putting on your comfy clothes and cooking a hearty vegetable stew or soup.  To make this, I played with flavours and am so happy with how well the combination worked!  It's so fun to experiment with food.  When making stews and soups I find it helpful to know that although there's a recipe, usually certain vegetables can be interchangeable without compromising the success of the recipe.  If you find you have some vegetables you need to use up and would like to add them it, feel free.  Just be mindful that if it's a dense vegetable, it may take longer to cook than a watery or softer vegetable. I'd love to hear about how you experiment with stews and soups!

Vegetable Stew

Serves: 6

*click on blue text to buy ingredients



  1. Sauté , chopped shallots, and garlic in olive oil for a few minutes, then add chopped carrots, squash and sweet potato.  Add cumin, paprika and numeric until the squash is lightly tender (5-10 minutes)
  2. In a larch pot add vegetable stock, tomatoes, and tomato paste. Mix in the sautéed items, followed by the remaining ingredients. 
  3. Simmer for 30 minutes.
  4. Remove the bay leaves before eating and enjoy! 


*Nutritional value is per 1 serving



fat (grams)


carbs (grams)


protein (grams)


sugar (grams)

Created using The Recipes Generator