Description
This light vegetable stew is packed with simple, fresh ingredients that bring warmth and nourishment to the table. With tender potatoes, zucchini, and carrots simmered in a gentle garlic-infused broth, it’s the perfect quick dinner for a cozy night. Balanced, comforting, and delightfully rustic—this is one of those meals you’ll keep coming back to.
Ingredients
Scale
- 5–7 potatoes, peeled and diced
- 1 onion, finely chopped
- Olive oil, to taste
- 1 carrot, peeled and sliced
- 2–3 zucchini, chopped
- 700 ml (2.5 cups) water
- Fresh parsley, chopped (for garnish)
- Bread, for serving
- 1–2 tomatoes, chopped
- Garlic, minced (to taste)
- Salt, to taste
Instructions
- In a large pot, heat a drizzle of olive oil over medium heat. Sauté the chopped onion and garlic until fragrant and translucent.
- Add the carrots, potatoes, and zucchini to the pot. Stir and let cook for a couple of minutes.
- Add the chopped tomatoes and stir to combine.
- Pour in the water, add a pinch of salt, and bring the mixture to a boil.
- Reduce the heat and let the stew simmer for about 20–25 minutes, or until the vegetables are tender.
- Taste and adjust seasoning if needed. Serve hot, garnished with chopped fresh parsley and slices of warm bread on the side.
Notes
- For extra depth, add a dash of paprika or a vegetable bouillon cube to the simmering water.
- Feel free to toss in any other veggies you have on hand, like bell peppers or green beans.
- This stew is even better the next day as the flavors deepen.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean-inspired