Monday, 21 April 2014

Spring vegetable stew

I'm continuing with the stew theme this week, this time with a delicious green vegetable number, filled with spinach, fresh mint and spring freshness. This one sort of just happened. I was raiding the fridge when babysitting for my niece in an attempt to cook her something yummy for supper and the abundance of Spring veggies just couldn't be outdone. This is the perfect kitchen supper on a spring evening, quick to put together, full of flavour and perfect with some fresh crunchy bread, torn apart and warmed up in the oven or on the aga.

(serves 4)

Olive oil or coconut oil
1 leek
1 white onion
2 cloves garlic
1 courgette
1 sweet potato, peeled
1 aubergine
A bag of spinach
Frozen peas
A handful of fresh mint
Salt and pepper
A litre or so of veggie stock
A good loaf of bread for serving

Begin by chopping your onion and leek finale and popping it into a large heavy based pan with some oil of choice. Cook for five until softened, then add in the garlic and courgette. Cook for another five on a medium heat, stirring often.

Next, add the stock to the pan, pop in your cubed and peeled sweet potato and cook off for a further five or so minutes until the potato begins to soften. At this point add chopped aubergine and season well with salt and pepper. Pop the bread into the oven to warm through.

You're nearly there! When all the veggies have softened (this will only be 15-20 minutes after you start cooking, told you it was a simple one!) add in the spinach and allow to wilt down, along with the fresh mint and frozen peas. Grab the bread, tear onto a big wooden board. Choose some bowls, get the spoons, turn of the heat and devour. 

Healthy, wholesome and most importantly delicious!

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