Warm up with our hearty winter vegetable stew featuring this week's Pick of the Week: Organic Leeks from Wellington. This comforting recipe brings together a medley of nutritious veggies in a flavourful broth. Packed with vitamins, minerals, and fibre, it's a wholesome and satisfying dish perfect for chilly days.
Serve it as a main course or pair it with crusty bread for a complete meal.Â
Ingredients:
- 2 organic leeks, white and light green parts, sliced
- 2 organic carrots, peeled and diced
- 2 organic agria potatoes, peeled and diced
- 200g of green cabbage, sliced
- 2 cloves of garlic, minced
- 3 cups vegetable broth (made from Kallo Organic Vegetable Stock Cubes)
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions:
- In a large pot, heat the olive oil over medium heat. Add the sliced leeks and sauté for a few minutes until softened.
- Add the minced garlic and cook for another minute until fragrant.
- Add the diced carrots, potatoes and sliced cabbage to the pot. Stir well to combine with the leeks and garlic.
- Pour in the vegetable broth and add the dried thyme and bay leaf. Season with salt and pepper to taste.
- Bring the stew to a boil, then reduce the heat to low. Cover the pot and simmer for about 25-30 minutes or until the vegetables are tender.
- Once the stew is cooked, remove the bay leaf. Taste and adjust the seasoning if needed.
- Scoop the hearty winter vegetable stew into bowls.
- Serve the stew warm and enjoy the comforting flavours of this nourishing winter dish.
