Vegetable Stew With Garlic Bread

Ingredients 

• 2 medium potatoes, cut into 1 inch pieces
• 1 medium zucchini, cut into 1 inch pieces
• 2 medium carrots, peeled and cut into 1 cm pieces
• 1/4 small cauliflower, separated into florets
• 1/4 cup shelled green peas 
• 1 inch ginger piece, sliced
• 3-4 cloves
• 8-10 black peppercorns
• 1 teaspoon cumin seeds
• 1 medium onion, sliced
• 4 1/3 cups vegetable stock
• Salt to taste
• 1 stalk celery, cut into 1 inch pieces
• 3-4 black peppercorns, crushed
• 1/4 bunch spinach,  shredded
• 1 garlic bread loaf, sliced

Method

1. Blanch carrots, cauliflower and green peas individually in boiling water. Refresh and set aside. Tie ginger, cloves, peppercorns and cumin seeds in a muslin cloth to make a bouquet garni. Heat a non-stick pan.
2. Add onion and roast it lightly. Add vegetable stock and bring it to a boil. Add the bouquet garni into the boiling stock. Season with salt. Add potatoes. Cover and cook over medium heat.
3. Once the potatoes are cooked, remove the bouquet garni and mash the potatoes so that it thickens the stock. Add celery pieces, zucchini, carrots, cauliflower, green peas and cook on low heat for two minutes.
4. Adjust salt and add crushed peppercorns. Add spinach and mix. Lightly toast the slices of garlic bread and serve with hot stew.

Nutrition Info