Welsh Spring Vegetable Stew

Ingredients

• 2 leeks, sliced (200g) 2 leeks, sliced (200g)
• 3 carrots, diced (200g) 3 carrots, diced (200g)
• 2 potatoes, peeled and cubed (300g) 2 potatoes, peeled and cubed (300g)
• 1 small cabbage, shredded (300g) 1 small cabbage, shredded (300g)
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 tablespoon olive oil (15ml) 1 tablespoon olive oil (15ml)
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1 bay leaf 1 bay leaf
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 3g, 0.5g
• Carbohydrates (total, sugars): 35g, 10g
• Protein: 5g
• Fiber: 8g
• Salt: 1g

Preparation

1. 1.
   Heat olive oil in a large pot over medium heat.
2. 2.
   Add the leeks and garlic to the pot and sauté until softened.
3. 3.
   Add the carrots, potatoes, and cabbage to the pot and stir well.
4. 4.
   Pour in the vegetable broth and add the bay leaf and dried thyme.
5. 5.
   Season with salt and pepper to taste.
6. 6.
   Bring the stew to a boil, then reduce the heat and let it simmer for about 30 minutes, or until the vegetables are tender.
7. 7.
   Remove the bay leaf before serving.
8. 8.
   Serve hot and enjoy!

Treat your ingredients with care...

• Leeks — Make sure to thoroughly wash the leeks to remove any dirt or sand trapped between the layers.
• Cabbage — Shred the cabbage finely to ensure it cooks evenly and blends well with the other vegetables.
• Potatoes — Cut the potatoes into uniform cubes to ensure they cook at the same rate.

Tips & Tricks

• For added flavor, you can sauté the vegetables in butter instead of olive oil.
• Feel free to customize the stew by adding other seasonal vegetables such as peas or asparagus.
• Serve the stew with a crusty bread to soak up the delicious broth.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify.

Serving advice

Serve the Welsh Spring Vegetable Stew hot in bowls, garnished with fresh herbs such as parsley or chives. Accompany it with a side of warm crusty bread for a complete and satisfying meal.

Presentation advice

To enhance the presentation, consider serving the stew in individual bread bowls. Hollow out small round loaves of bread, ladle the stew into the bread bowls, and garnish with a sprinkle of fresh herbs.