Recipe Summary test
Ingredients
75
Original recipe yields 75 servings
Directions
Nutrition Facts
Per Serving:
108 calories; protein 4.2g; carbohydrates 24g; fat 0.8g; sodium 195.7mg. Full Nutrition
Most helpful positive review
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 oil before adding stock and veggies. Thought it had a really good flavor and was hearty. The trick is simmering it till the broccoli and cauliflower start to crumble. This gives the illusion of a thicker soup. For me, that was about 20 minutes. Read More
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(3) Reviews: Most Helpful
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 oil before adding stock and veggies. Thought it had a really good flavor and was hearty. The trick is simmering it till the broccoli and cauliflower start to crumble. This gives the illusion of a thicker soup. For me, that was about 20 minutes. Read More
Helpful
(3) 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 needed, a very healthy soup. Definitely will make again. A BIG THANK YOU chefcs! Read More
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(3) 
Linda T Allstar
Nice winter veggie dish. I ended up pureeing some of it to give the stew more of a stew like creaminess Read More
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(1) Advertisement
Made the stew for 12. I printed the recipe, but it will only print ingredient quantities for 75. Very annoying. Swopped arugula for mustard greens and added purple sweet potatoes which I happened to have on hand. I sautéed unions and garlic and ginger then added the curry, cumin, and turmeric. After everything was fragrant, tossed in the veg and the broth made from bullion. Also added about two table spoons of maple syrup instead of raisins. Cooked in the instantpot under pressure for 10 minutes with quick release. All veg was very soft; should have pressure cooked it for 8 minutes. All was tasty. Left it to eaters to add salt and pepper. Garnished with green onions. Read More