“Are You Ready For a Nutritious and Delicious Vegetable Medley Recipe?”

Most people recognise that vegetables are a more healthy meal choice than meat, especially red meat, which we are advised to eat rarely if at all. If you have been following me on my blog for a while now, you’re probably also familiar with my goal of 6 fistfuls of veggies a day!

“How are you doing on that by the way?”

In all honestly, you’re probably aware of the more common five a day rule – eating at least five portions of different fruit and/or vegetables every single day, as recommended by governments and medical professionals. As most of you know, I love my veggies.

Fruit however, not my first choice for a snack. I can honestly say the only fruit I get into my tummy is from whatever I put in my smoothies.

This delicious one pot meal will supply all the healthy vegetable portions you need. Even my husband who is a carnivore lover (but adapting well to some of my plant based meals), enjoyed this one!

**“Soup is always better the next day! Store in glass jars and refrigerate to enjoy all week long!”**

This recipe is also very versatile. If you belong to a CSA or shop at farmer’s markets, its easy to change up the veggies in this one pot medley to your liking! You could also swap different types of canned beans. If you want different pulses, just make sure you check the cooking times required.

This pairs perfectly with some good crusty sourdough bread or your favorite rolls. You can also serve this over rice if you prefer. I have a strong hunch this will become a weekly rotation in your kitchen.

ONE POT MULTI-VEGETABLE MEDLEY

INGREDIENTS:

1 tablespoon of coconut oil or olive oil
1 red onion, diced
1 yellow onion, diced
2 celery stalks, chopped
1 red and 1 yellow pepper diced
2 good sized carrots, or several small ones, peeled or scraped if necessary
2 sweet potatoes or red potatoes, diced
1 pound Brussel sprouts halved
1 dozen Okra trimmed and chopped
1/4 cup of red lentils
1 large can of white beans
1 large can of chopped tomatoes or tomato puree
2 bay leaves
a handful freshly chopped mixed herbs, or a teaspoon of them dried
4 cups of bone broth or vegetable broth
1 small cabbage shredded

DIRECTIONS:

Roughly chop the onions and celery and sweat them in the oil in a large dutch oven.
Add the remaining diced veggies to the pan.
Stir fry it all for about 5 to 10 minutes.
Add the beans, tomatoes, herbs and stock, stir well and bring to the boil.
Add the lentils and simmer for 25 minutes.
Remove the bay leaves and ladle the stew into large bowls.

[reminder]I love leftover soup! Seems like soup is just one of those meals that taste better the next day! What’s your favorite meal to enjoy the next day. My husband would say pizza:-)[/reminder]