Description
A warm and hearty fall stew mash that brings comfort to chilly evenings.
Ingredients
Scale
- 2 cups of diced potatoes
- 1 cup of carrots, chopped
- 1 cup of celery, chopped
- 1 onion, diced
- 3 cloves of garlic, minced
- 4 cups of vegetable broth
- 1 can of diced tomatoes
- 1 teaspoon of dried thyme
- 1 teaspoon of dried rosemary
- Salt and pepper to taste
- 2 tablespoons of olive oil
Instructions
- In a large pot, heat olive oil over medium heat.
- Add onions and garlic, sauté until translucent.
- Add carrots and celery, cook for 5 minutes.
- Stir in the diced potatoes, vegetable broth, and diced tomatoes.
- Add thyme, rosemary, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 30 minutes or until vegetables are tender.
- Use a potato masher to mash the stew to your desired consistency.
- Serve warm and enjoy!
Notes
- Feel free to add your favorite vegetables.
- This stew can be made ahead and stored in the fridge for up to 3 days.
- For a creamier texture, add a splash of coconut milk before serving.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 4g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 6g
- Cholesterol: 0mg