There’s nothing like a warm, hearty, healing winter stew on a cold winters day. This stew is one of my current favourites and it’s filled to the brim with all my favourite vegetables. You can add any veggies you like of course but I opted for brussels sprouts, celery, savoy cabbage, potatoes & carrots because of their incredible healing benefits. This stew tastes like a hug I don’t know how else to describe it, give it a go and enjoy this deliciousness for lunch or dinner. And don’t forget to add some fresh parsley!
Add your favourite vegetables
What I love about soups and stews the most is that you can add literally any vegetables you fancy or have left in the fridge. This stew would also taste amazing with mushrooms, other hearty greens like kale, any type of root vegetable, sweet potato or winter squash. The possibilities are endless!
This healing winter stew recipe is:
- Vegan
- Plant-based
- Dairy-free
- Fat-free
- Healthy
- Healing
- Hearty
- Warming
- Quick and easy to make
More vegan lunch and dinner recipes to try:
If you try this easy vegan healing winter stew recipe, feel free to leave me a comment or star rating. And if you want to share a photo of your creation on Instagram, please tag me @analabod because I would love to see them! 😊
Healing Winter Stew
Ingredients
- 5 medium potatoes
- 1 medium carrot
- 100 g brussels sprouts
- 1/2 savoy cabbage
- 1 rib of celery
- 1 red onion
- 3 cloves of garlic
- 400 g canned tomatoes make sure it doesn't contain citric acid
- 1 litre vegetable stock
- 1 tsp thyme
- 1 tsp oregano
- salt and pepper to taste
- fresh parsley to serve
Instructions
- Cut vegetables into bite-sized pieces.
- Fry onion and garlic in a big soup pot until translucent, about 5 minutes. I just used a little bit of water instead of oil.
- Add the rest of the vegetables and fry for another 5 minutes.
- Add the vegetable stock, canned tomatoes and spices and bring to a boil. Then turn down the heat to medium/high and allow the vegetables to cook for 25 minutes or until the potatoes are soft.
- Add fresh parsley to serve.
