Vegetable Stew With Garlic Bread

Main Ingredients	Potatoes, Zucchini
Cuisine	American
Course	Main Course Vegetarian
Prep Time	16-20 minutes
Cook time	31-40 minutes
Serve	4
Taste	Mild
Level of Cooking	Easy
Others	Veg

Ingredients list for Vegetable Stew With Garlic Bread

• 2 medium Potatoes cut into 1 inch pieces
• 1 medium Zucchini cut into 1 inch pieces
• 2 medium Carrots cut into 1 cm pieces
• 1/4 small Cauliflower separated into florets
• 1/4 cup Green peas shelled
• 1 inch piece Ginger sliced
• 3-4 Cloves
• 8-10 Black peppercorns
• 1 teaspoon Cumin seeds
• 1 medium Onion sliced
• 4 1/3 cups Vegetable stock
• to taste Salt
• 1 stalk Celery cut into 1 inch pieces
• 3-4 Black peppercorns crushed
• 1/4 bunch Spinach shredded
• 1 loaf Garlic bread sliced

Method

1. Blanch carrots, cauliflower and green peas individually in boiling water. Refresh and set aside. Tie ginger, cloves, peppercorns and cumin seeds in a muslin cloth to make a bouquet garni. Heat a non-stick pan.
2. Add onion and roast it lightly. Add vegetable stock and bring it to a boil. Add the bouquet garni into the boiling stock. Season with salt. Add potatoes. Cover and cook over medium heat.
3. Once the potatoes are cooked, remove the bouquet garni and mash the potatoes so that it thickens the stock. Add celery pieces, zucchini, carrots, cauliflower, green peas and cook on low heat for two minutes.
4. Adjust salt and add crushed peppercorns. Add spinach and mix. Lightly toast the slices of garlic bread and serve with hot stew.

Nutrition Info

Calories	861
Carbohydrates	180.9
Protein	26.3
Fat	3.6
Other Fiber	35.4gm