Ingredients1 h 25 m servings 108 cals
- Combine vegetable broth, butternut squash, mustard greens, cauliflower, broccoli, red bell peppers, carrots, parsnips, onions, celery, raisins, curry powder, ginger, cumin, and cayenne pepper in a large stockpot; bring to a boil, reduce heat to medium-low, and simmer until the vegetables are tender, about 1 hour.
Per Serving: 108 calories; 0.8 g fat; 24 g carbohydrates; 4.2 g protein; 0 mg cholesterol; 196 mg sodium. Full nutrition
ReviewsRead all reviews 4
I had to change the servings to 10 and omit the cayenne pepper (personal taste). The stew turned out great! The flavors of the veggies all complimented each other well with the spices, no salt...
Nice winter veggie dish. I ended up pureeing some of it to give the stew more of a stew like creaminess
I adjusted servings down to 5 and ate it all myself in two sittings! Subbed spinach for mustard greens and omitted curry and ginger (since I didn't have any). I also sauteed the onion in coconut...