Guest Post: Harvest Veggie Stew
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Cook time: 
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  • 1 cup cauliflower florets
  • 1 cup cubed zucchini
  • ¾ cup broccoli florets
  • ¾ cup cubed yellow pepper
  • ½ cup chopped cooked frozen spinach
  • 1 213ml can of tomato sauce plus 1-2 tbsp of water (or use a large can of diced tomatoes)
  • 1 yellow onion, diced
  • 4 garlic cloves, minced
  • 1-2 tbsp dried basil
  • 1-2 tbsp dried oregano
  • pepper
  • salt
  • Optional – poached egg and mashed yams
  1. I find chopping vegetables relaxing, am I the only one? So take time and chop everything at once, adding it to a medium size pot when you’re done. Add in your herbs and mix together; cooking on medium until things start to bubble before turning it down to low. Simmer until vegetables are cooked or if you’re like me, you accidently forget about them and they’ve been simmering away for an hour. Try not to do that though unless there’s enough water to simmer and not burn the vegetables.
Recipe by The Life of Clare at