Potato, Cauliflower, Vegetable, ChickPea Stew

I’m still not feeling my best so the plus side to that is I get to create a bunch of get well soups/ stews to get me all better.

I’m beyond grateful I’m a natural born cook, because it’s a blessing to be able to whip up delicious tasting meals especially when I’m under the weather.

This stew came out so tasty, and I’m now I’m trying to think of my next big pot of get well soup. I do have a pumpkin and butternut squash needing to be used so it will be with one of those.

Recipe:

1 container of organic vegetable broth

1 cup filtered water

1 can chickpeas drained and rinsed ( save the brine)

1 small yellow onion chopped

2 to 3 cloves garlic minced

3 yellow potatoes

2 cups cauliflower florets

4 carrots

1 cup frozen peas

1 cup fresh or frozen broccoli

1/4 tsp turmeric powder

1/2 tsp onion powder

1/2 tsp garlic powder

1/3 tsp poultry seasoning

1/2 tsp dried thyme

1/2 tsp dried oregano

Sea salt and black pepper to taste

Directions:

I sautéed the onion and garlic in a bit of the chickpea brine with some salt and pepper for about 5 minutes, then I added in the carrots, potato, cauliflower and sautéed a bit.

Then add in the soup broth, water, and seasonings.

I let the soup come to a boil then simmered for 35 minutes.

I then took about a cup of the soup including the potatoes, carrots, and cauliflower and blended that in my vitamix ( careful with this part the soup is hot). I then added that mixture back into the pot and added in the frozen peas, chickpeas, and broccoli and let simmer for about 10 more minutes.

You can really add in any leafy greens or vegetables of choice I used what I had on hand.

Enjoy and get well soon if you are amongst the unlucky ones of us all that aren’t feeling our best!

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