This has been my go-to winter stew for when I'm feeling blah and my body craves clean nourishment. The base is made with Onion, Cabbage, Carrots, Celery and Garlic so it's extremely low in calories but packs lots of Vitamins and Minerals! If you're looking for something a little heartier, I like to add Quinoa or a can of Chickpeas for extra protein and fiber!
I have become obsessed with Cabbage, and for good reason! It has healthy doses of fiber, folate, potassium, magnesium, plus vitamins A and K. Celery and Garlic are loaded with phytonutients, antioxidants and are great for fighting inflammation. All together, a super healthy and satisfying meal!
3 Tbsp. Extra Virgin Olive Oil
1 yellow Onion, diced
4 stalks Celery, diced
3 large Carrots, peeled and sliced
4-5 cloves Garlic
half a small head of Cabbage, diced (can use green or purple)
2 tsp Vegetable broth concentrate
4 sprigs Thyme
3 sprigs Rosemary
2 Bay leaves
Salt (to taste)
Pepper (to taste)
1 can Chickpeas (or 1.5 cups cooked) (optional)
1.5 cups cooked Quinoa (optional)
1. Wash and dice all produce.
2. Heat Olive Oil in large pot, add onions, saute until translucent.
3. Add Garlic, Celery and Carrots, saute another 5 minutes.
4. Add Cabbage, season with Salt and Pepper. Continue cooking another 5-7 minutes, add extra Olive Oil if bottom of pan begins to dry.
5. Cover veggies in water and add vegetable broth concentrate (or use prepackaged veggie broth, I prefer the concentrate because it requires less packaging)
6. Top with Bay Leaves, Rosemary and Thyme.
7. If you're adding chickpeas or quinoa, add them now.
8. Allow stew to simmer on low for 30-45 minutes.
9. Best topped with Nutritional Yeast, its been my favorite plant-based alternative to Parmesan!