Menestra de Verduras 🌱Spanish veggie soup or stew

Name: Menestra de Verduras 🌱 Spanish veggie soup or stew
Total time: 3600 s
Yield: 2 people
Cuisine: British
Ingredients: 1 white or brown onion; 1 courgette; 1 chopped pepper (any colour or selection of coloured peppers); A few muchrooms; A few peas or beans; 1 handful seasonal greens; 3 cloves garlic (crushed it sliced); 2 carrots; 1 potatoes cubed or sliced (or a few small potatoes; 1 bay leaf; 1 sprig Rosemary; 1/2 teaspoon sweet paprika; A few olives; A few artichokes; A few stems of asparagus; 1 splash olive oil; 1 splash sherry vinegar (can sub for red wine vinegar if you prefer or even white wine); to taste Salt and pepper; Parsley to garnish (optional)

Rachel @rachel

Oxford, England

This is another perfect summer veggie recipe. You don’t need all of the veg listed, I make it with any veg I have, it’s a great zero waste recipe and makes great use of the veg that’s in season or your ‘glut’. The olives are optional but to me they are what makes it. You can make this light for a refreshing lunch or more of a complete meal by adding a few brown lentils or beans and dip with crusty garlic bread or fresh sourdough. #globalfoodtour

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Ingredients

60 minutes

2 people

1white or brown onion
1courgette
1chopped pepper (any colour or selection of coloured peppers)
A fewmuchrooms
A fewpeas or beans
1 handfulseasonal greens
3 clovesgarlic (crushed it sliced)
2carrots
1potatoes cubed or sliced (or a few small potatoes
1bay leaf
1 sprigRosemary
1/2 teaspoonsweet paprika
A fewolives
A fewartichokes
A fewstems of asparagus
1 splasholive oil
1 splashsherry vinegar (can sub for red wine vinegar if you prefer or even white wine)
to tasteSalt and pepper
Parsley to garnish (optional)

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Steps

60 minutes

1

Heat a little oil in your pan and slowly sauté the onion until slightly jammy. Add the garlic and sauté for a could of minutes. Add the mushrooms and carrots and artichokes and continue for a further minute or 2.
2

Add a splash of sherry vinegar, paprika and grate the tomatoes into the pan. Add the remaining veggies and beans or lentils if you are using and top with enough water (you can use stock if you prefer) to cover with an inch to spare. Simmer until the veg are cooked. Note: depending on the veg that you are using you can add to the pot in the time it will take them to cook. I add the greens at the very end. Top with a little more water if needed.
3

Serve in a bowl as soup or stew and top with chopped parsley. You could serve as a side dish if you prefer.

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Rachel @rachel

on July 18, 2020 14:18

Oxford, England

@rachel_madewithplantsI love to cook vegan, seasonal, plant-based dishes. For me, cooking is fun and I particularly love a challenge! I’ve always loved to cook, but it wasn’t until I became vegan that I became really excited about creating recipes. I realised that the old cooking ‘rules’ were not rules at all and you can be as creative and imaginative with food as you like; I’m a true veg lover and I’m known for trying to ‘veganise’ anything and everything 🌱