Hearty winter root vegetable stew
This comforting, nutrient-rich dish is perfect for chilly evenings. It’s packed with fibre, vitamins and warming spices, making it perfect for winter nourishment.
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 carrots, chopped
- 1 parsnip, chopped
- 1 small sweet potato, diced
- 1 turnip, diced
- 1 teaspoon smoked paprika
- 1 teaspoon thyme
- ½ teaspoon cumin
- 4 cups vegetable broth
- 1 can (400g) diced tomatoes
- 1 cup cooked wild rice OR wholegrain pasta
- 1 handful spinach or kale
- Salt and pepper to taste
- Fresh parsley for garnish
- Heat olive oil in a large pot over medium heat. Sauté the onion until soft.
- Add garlic, smoked paprika, thyme, and cumin. Stir until fragrant.
- Toss in the carrots, parsnip, sweet potato, and turnip. Stir well to coat in spices.
- Pour in vegetable broth and diced tomatoes, bringing to a gentle simmer. Cook for 25-30 minutes until vegetables are tender.
- Stir in the cooked wild rice OR wholegrain pasta, followed by spinach or kale to wilt.
- Season with salt and pepper, then garnish with fresh parsley.
See our ‘lifestyle-Hopewood’s recipe for wellbeing’ for more recipes.
