Veggie stew with cauliflower

Author: WildAJA

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This vegetable stew is a hearty and flavorful dish packed with a variety of vegetables – you can use anything you have in the fridge, including carrots, bell peppers, mushrooms, zucchini, and any others. Simmered in a fragrant broth with aromatic herbs like thyme and rosemary, the stew offers a delightful blend of textures and tastes.

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Ingredients:

Number of portions: 4
2 Tablespoon(s)
olive oil
1
onion, chopped
2 Clove(s)
garlic, minced
2
carrots, peeled and chopped
1
zucchini, chopped
1
eggplant, chopped
half of a head of cauliflower
1 Can(s)
(14 oz) diced tomatoes
2 Cup(s)
vegetable broth
0,5 Teaspoon(s)
dried thyme
0,5 Teaspoon(s)
dried rosemary
1 Teaspoon(s)
paprika
Acc. to taste
salt and pepper
2
eggs (optional)

Preparation:

Preparation time: 15-30 min.
  1. Heat the olive oil in a large pot over medium heat.
  2. Add the chopped onion and garlic. Sauté for a few minutes until the onion is translucent and fragrant.
  3. Add the chopped carrots to the pot, and sauté for a few minutes. Then add cauliflower, then after a few minutes – zucchini and eggplant. Sauté for another 5-7 minutes, stirring occasionally.
  4. Stir in the diced tomatoes, vegetable broth, dried thyme, rosemary, paprika, salt, and pepper. Bring the mixture to a boil.
  5. Once boiling, reduce the heat to low, cover the pot with a lid, and let the stew simmer for 10-15 minutes or until the vegetables are tender.
  6. Taste the stew and adjust the seasonings as needed.
  7. If left for the next day, I add a couple of eggs and still everything on the pan.

Author: WildAJA

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