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The cold, dark, long days of winter can be a test for anyone. Once the hoopla of the holidays passes it can be hard to see the light of spring at the end of the proverbial tunnel. Taking care to get a little sunlight each day can do wonders, but so can your diet. By this time of year we’ve all been over-indulging in comfort foods, caloric drinks, and extra sugar. Our bodies are starting to crave real nutrients, so let’s give them what they need. And trust me, good for you foods can also be savory and delicious – especially with this winter approved vegetable stew recipe!
Now wrap yourself up in your favorite cozy blanket and settle down on the couch with your Netflix-and-chill no-stress dinner and remote.
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- 2 tbsp fat of your choice (butter, coconut oil, bacon grease, etc)
- 1 large white onion, chopped
- 3 cloves garlic, minced
- 1-2 potatoes, peeled and diced into 1-in cubes
- 1-2 sweet potatoes, peeled and diced into 1-in cubes
- 2-4 carrots, peeled and diced
- 2 cups vegetable broth
- 2 tablespoons maple syrup
- 3 tablespoons tomato paste
- 1 teaspoon dried dill
- salt and freshly ground black pepper, to taste
- ½ broccoli, sliced into 2-inch pieces
- ½ head cauliflower, broken into florets
- ¼ head cabbage, roughly chopped
- Heat the butter/oil/fat in a large pot and saute the onions and garlic over medium-high heat until the onions begin to get translucent.
- Lower the heat and add the potatoes, sweet potatoes and carrots and saute until barely tender.
- Add the vegetable broth, stir in the maple syrup, tomato paste and dill and season with salt and pepper to taste.
- Cover the pot and simmer for 10 minutes then add the broccoli, cauliflower, and cabbage.
- Simmer for 15-20 minutes more or until the vegetables are tender but not mushy.