Vegetable Stew with Okra

A light vegetable stew that you can prepare for lunch or dinner. Serve it with toasted bread cubes, bruschetta, or garlic bread, and you can also grate some Parmesan cheese over the prepared stew if desired.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 30 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 6

Ingredients

  • 50 g Butter, unsalted

  • 0.5 piece Onion, raw

  • 2 piece Leek

  • 2 pod Garlic, fresh

  • 0.5 piece Okra

  • 2 piece Potatoes, white

  • 2 piece Carrot, fresh

  • 1 l Soup base, beef, cube

  • 1 piece Spices, bay (leaves)

  • 1 teaspoon Thyme, fresh

  • 0.5 teaspoons Spices, mayonnaise, dried

  • pieces Salt, table

Steps

  1. Wash and clean the vegetables. Cut the carrots and potatoes into 1 cm pieces. Remove the stem from the okra and slice it into strips, and slice the leek or cut it into rings. Peel the garlic and onion and finely chop them separately.

  2. Melt the butter in a pot and first sauté the chopped onion. Add the leek and garlic, mix everything well, cover the pot, and let the vegetables simmer on low heat for 5 minutes.

  3. Add the sliced okra, cover the pot again, and let the vegetables simmer for another 5 minutes.

  4. Add the carrots and potatoes to the pot, mix everything well, and pour in the broth. Add the bay leaf, marjoram, thyme, salt, and pepper. Once the broth comes to a boil, reduce the heat, partially cover the pot, and let the soup cook for 15 to 20 minutes or until the potatoes are tender.

  5. Once the vegetables are cooked, use a potato masher to mash some of the vegetables to thicken the stew. Taste and add more salt and/or pepper if needed.

  6. Serve the prepared stew in deep bowls or soup cups and enjoy.

Nutrition Information (Per 100g)

  • Calories: 85.12 kcal
  • Fat: 2.94 g
    • Saturated Fat: 1.84 g
  • Carbohydrates: 12.35 g
    • Sugars: 1.69 g
  • Protein: 1.4 g
  • Fiber: 1.47 g