This hearty vegetable stew is incredibly flavourful, warming and healthy. It’s made with a variety of root and other vegetables: leek, celery, potato, carrot, parsnip, kohlrabi, green beans, Swiss chard and green peas. It’s very low in calories and a great option for an appetiser. The inspiration for this recipe came to me when visiting a Slovenian restaurant Slovenska hiša Figovec where they served this kind of dish amongst other traditional Slovenian dishes.
This stew will keep you warm over the autumn and winter months. I’m sure you can also swap ingredients for something else if there are some other vegetables you happen to have on your hands. It’s very easy to make a big pot of it and share it with your loved ones or with your guests. They will be left completely satisfied.
This vegetable stew is perfect when you serve some bread with it, especially bread with a very soft crumb. There is a generous amount of liquid in the stew so you can use the bread to soak up all that flavour.
The vegetables are added to the stew at different times throughout the cooking process so that their nutrients are preserved as much as they can be. If we would put all the vegetables to the stew at once, some would be over cooked and lose some of their nutrients because different vegetables have different optimal cooking times.
Have you made this recipe? Let me know in the comments below. I would love to hear your feedback.
More delicious hearty meals:
- Sautéed Leafy Greens and Beans
- Almond Butter Curry with Sweet Potato, Smoked Tofu, Spinach and Black Eyed Peas
- Peanut Butter Curry with Potatoes, Carrots, Green Peas and Green Lentils
Vegetable Stew (zelenjavna enolončnica) (V, GF)
Ingredients
- 22.5 ml (1 1/2 tbsp) olive oil
- 40 g leek sliced into thin circles
- 40 g celery sliced
- 1/2 tbsp fresh thyme leaves chopped; measured before chopping
- 200 g potatoes diced
- 1200 ml (5 cups) water
- heaped 1/3 tsp salt or to taste
- 1/2 tbsp tomato paste
- 2 bay leaves
- 1 vegetable stock cube
- 100 g carrots sliced into circles
- 100 g parsnip sliced into circles
- 125 g kohlrabi diced
- 125 g frozen green beans
- 100 g white Swiss chard chopped
- 100 g frozen green peas
- 1 heaped tbsp parsley chopped; mostly the leaf parts; measured after chopping
- a pinch of black pepper
Instructions
- Prepare all your vegetables by washing them first, then cutting them in small bite-size pieces. Use only the white and light green part of leek. You don't have to remove the skin from potatoes, carrots and parsnip. Break green beans in smaller pieces if necessary. Wash frozen green beans and green peas under warm water to remove ice.
- Heat olive oil in a large pot over high heat. Turn the heat to medium and add leek to the pot. Sauté for a minute and stir in between.
- Add celery, sauté for another minute and stir in between.
- Add thyme, sauté for another minute and stir in between.
- Add potatoes and water. Turn the heat back to high.
- While the water is getting hot, add also salt, tomato paste and bay leaves, mix together then cover the pot. When the water starts to boil, add also cube of vegetable soup base. Turn the heat to low and cook covered for 5 min.
- After 5 minutes of cooking add carrots, parsnip and kohlrabi to the pot. Put the heat back to high until it boils then put it again to low and cook covered for another 10 min.
- After that add green beans, Swiss chard and green peas to the pot. Put the heat to high once again and when it boils put it back to low. Cook covered for another 5 min then turn the heat off.
- Add to the pot roughly chopped parsley and black pepper. Mix together. Remove the bay leaves from the pot.
- Divide the stew between 4 bowls. Serve with some bread on the side.
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