Rachel Zoe's Veggie Stew
Servings: 8
Calories: 235kcal
Ingredients
- 2 tbsp olive oil
- 1 yellow onion diced
- 4 garlic cloves minced
- 4 celery stalks diced
- 2 lbs sweet potatoes peeled and diced into cubes
- 1 cup green or brown lentils
- 2 cup cauliflower florets
- 2 rosemary sprigs
- 2 thyme sprigs
- 1 ginger slice about a tsp to tbsp size
- 1.5 tbsp coconut aminos
- 6 cups vegetable broth
- 1 cup frozen peas
- salt & pepper to taste
Instructions
- Heat a soup pot or dutch oven over medium heat and add in olive oil and onion and sauté until soft.
- Next, add i celery, carrots, sweet potatoes, garlic and ginger and continue to sauté for approx. 2 minutes.
- Add in cauliflower, lentils, coconut aminos, rosemary and thyme sprigs and vegetable broth and give it a stir. Increase heat and bring to a boil.
- Once boiling, reduce the heat down to a simmer and place the lid on the pot. Simmer for 30 minutes.
- Once the stew is done cooking, add in the peas and salt & pepper to taste. Stir well.
Nutrition
Calories: 235kcal | Carbohydrates: 42g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Sodium: 842mg | Potassium: 703mg | Fiber: 11g | Sugar: 8g | Vitamin A: 16493IU | Vitamin C: 18mg | Calcium: 58mg | Iron: 3mg