There is nothing better than the aroma of a good stew on the stove. What a smell!
The key to this and many recipes is a good broth. I know it can be annoying to make, but if you dedicate a bit of prep time you can freeze and use it whenever you need it!.
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Ingredients
- 2 litres of water
- 1/2 onion
- 1 leek
- 1 sprig of celery
- 2 medium carrots
- 1 turnip
- 1 small green pepper
- 1 potato
- 1 tomato
- 4 mushrooms (any kind)
- 1 bay leaf
- A few strands of saffron
- seaweed Kombu, about 5cm (optional)
- 1 tablespoon Olive oil
- Salt
- 1 tablespoon miso (optional)
Instructions
- Cut all vegetables well (precision not necessary)
- In a large pot sauté the onion, leek and carrots with a bit of olive oil for 5 minutes
- Add the rest of the vegetables and the water (Note you can also add any other neglected vegetables that you might have in the fridge)
- Boil the vegetables at least 1 hour and strain
- If you want to give it more flavor add a tablespoon of miso (which has probiotics) but only after it has been removed from heat so you don’t boil away the good bacteria
Original recipe of Teresa Carles
From : “Libro Recetas y principios de la cocina vegetariana“.
Prep Time:
Yield:
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