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🍽️ Vegetable stew with potatoes, beans, and cherry tomatoes

285 kcal · 30 min · 4 servings

Ingredients

• 600 g beans (from the can)
• 3 carrots
• 200 g cauliflower florets
• 400 g small boiled potatoes
• 2 garlic cloves
• 1 onion
• 2 thyme sprigs
• olive oil
• 250 ml pureed tomatoes
• 100 ml vegetable stock
• salt
• pepper (freshly ground)
• nutmeg (freshly grated)
• chili powder
• 4 cherry tomato clusters

Instructions

1. 1. Peel the carrots and slice them into rounds.
2. 2. Peel the garlic clove and chop it finely.
3. 3. Peel the onion and cut it into wedges.
4. 4. Dip the cauliflower florets into boiling salted water for 5 minutes (this is called blanching, i.e., cooking briefly in hot water).
5. 5. Let the cauliflower drain well.
6. 6. Halve or quarter the boiled potatoes (with or without skin).
7. 7. Heat 3 tablespoons of olive oil in a large pot.
8. 8. Sauté the carrots and onions in it for 2 minutes.
9. 9. Add the blanched cauliflower and the chopped garlic.
10. 10. Sauté everything briefly.
11. 11. Pour in the puréed tomatoes and the vegetable stock.
12. 12. Bring the mixture to a boil.
13. 13. Reduce the heat and let the stew simmer covered for approx. 5 minutes.
14. 14. Dip the cherry tomatoes on the vine into boiling water for 1 minute.
15. 15. Lift out the tomatoes and let them drain.
16. 16. Let the beans drain well.
17. 17. Add the beans, the potatoes, and 2 sprigs of thyme to the pot.
18. 18. Let the stew simmer for another 4 to 5 minutes.
19. 19. Season the stew generously with salt, pepper, and grated nutmeg.
20. 20. Add some chili powder if desired.
21. 21. Serve the stew on plates.
22. 22. Garnish with the blanched cherry tomatoes and fresh thyme leaves.

Nutrition per serving

• kcal: 285
• Protein: 15 g · Fett/Fat: 6 g · Carbs: 49 g