Vego Challenge - Husband's Healing Stew



Last night was the first night of my Vegetarian Challenge. I decided on a hearty vegie packed stew to kick things off with a bang. Recently, I stumbled across this excellent vegan blog Oh She Glows. It's jam packed with delicious and unique recipes. I definately recommend looking through Angela's site if you're in need of a bit of inspiration for your meals. The following recipe is Angela's and it is so so so tasty, a little spicy and packed full of vegie goodness.

This recipe makes about 1litre of soup, which can will serve about 4 large meals.

You will need -
  • 1 tbsp extra virgin olive oil
  • 2 small sweet onions, chopped
  • 3 garlic cloves, minced
  • 3 green onions, chopped
  • 1 tsp ground cinnamon
  • 1 tsp ground corriander
  • 2 bay leaves (optional)
  • 2 small zucchini, chopped
  • 1 yellow pepper + 1 red pepper, chopped
  • 3 carrots, peeled and chopped
  • 4 cups organic vegetable broth (not low sodium), or more as needed
  • 1, 28-oz can diced organic tomatoes (no added salt)
  • 1/2 cup uncooked raw buckwheat groats, rinsed (or grain of choice)
  • 1/2 cup uncooked pearled barley, rinsed (or grain of choice)
  • 1/2 cup frozen Edamame (or bean of choice)
  • 1.5 tbsp fresh lemon juice
  • 2 tbsp minced fresh parsley
  • 1/2 tsp garlic powder (optional)
  • 5-10 shakes red pepper flakes, to taste
  • 1/2 tsp kosher salt + Black pepper, to taste
1. In a large pot over low heat, add 1 tbsp olive oil and the chopped sweet onion, green onion, and minced garlic. Heat over low until translucent, about 5-8 minutes.
2. Stir in coriander, cinnamon, and two bay leaves and heat an additional minute or two. Now, add in the chopped vegetables (zucchini, peppers, carrots) and cook for about 5 more minutes. Add a bit more oil if necessary.
3. Stir in the diced tomatoes, vegetable broth, rinsed buckwheat and pearled barley (or grains of choice). Simmer on low-medium heat (dial 3-4) for 20 minutes, checking often to make sure it doesn’t burn or thin out too much. Add a bit more broth or water if necessary and reduce heat when needed.
4. After 20 minutes, add in the lemon juice and additional seasonings- all to taste (minced parsley, garlic powder, red pepper flakes, and salt & pepper). Cook for another few minutes, remove bay leaves, and serve with fresh bread.


Helpful hints:
You can have success using a wide range of vegetables, seasonings, and grains of your choice.
Always adjust the seasonings to taste and add them gradually. 


I can eat these forever!
Her recipe forgot to tell us when to put in the Edamame. I placed my frozen pods in a bowl and covered it in boiling water for a few minutes then popped open to reveal the gorgeous green soy beans. I added them into the soup just before I squeezed in the lemon juice and additional seasonings.


Here's a little update on how the challenge is going. For breakfast this morning I had half an avocado on toast with 2 eggs and 2 slices of wholegrain bread and I'm just about to have another bowl of soup for lunch. So far, I'm feeling pretty pleased and I've decided I love pearl barley. Its only been 32 hours...



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