Stewp Recipe

By admin |

After a long weekend it’s back to a busy work week. I always try to get right back on the healthy eating train by immediately going to the grocery store to stock up on lots of fresh produce, fruits, veggies and other essentials.   Then I’ll make large quantities of healthy dishes for the week.  This week I’m coming back to a jam-packed schedule. Since my flight got in last night at midnight, I had very little time to prepare. I had to be inventive and use whatever I had left in the fridge. It’s times like these that are perfect for stewp!  One of my dear friends came up with the name and I just love it! Of course it’s a dish that falls somewhere between soup and stew.

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Linda Wagner is behind one of our go-to sites for Nutrition and Lifestyle updates, where this post originally appeared.

 

    Ingredients

    1lb carrots, chopped

    1 bag celery, chopped

    1/2 head of cauliflower, chopped

    2 sweet potatoes, diced

    8-10 red potatoes, diced

    1 large onion, diced

    1-2 stalks broccoli, chopped finely - I use the broccoli stems too, they are delicious in stewp!

    2 medium tomatoes, diced

    3 tsp sea salt

    2-3 tbsp Nutritional Yeast Flakes (optional)

    3 tbsp Polenta (optional)

    Directions

    Photo: Linda Wagner

    Photo: Linda Wagner

    1. Simply add the chopped veggies, polenta, sea salt and about 2 cups of water to a very large pot - (and I mean LARGE, my recipe will make about 7-10 good sized servings). Cook on med-high heat for about 45mins or until veggies are soft.

    2. After 20mins, using a wooden spoon, start stirring the mixture frequently. This will cause the veggies to start breaking apart, turning the soup into more of a "stewp" consistency.

    3. After the soup is fully cooked, you can also add Nutritional Yeast Flakes if desired.