High-Fiber Vegetable Stew

  

Ingredients

1 tbsp extra-virgin olive oil

3 cloves garlic, minced (1 tbsp)

1 medium yellow onion, chopped (1 cup)

2 cups butternut squash, peeled, seeded and cubed (½-inch; 1 small squash)

1 small zucchini, cut into ½-inch half-moons (1½ cups)

1 medium carrot, peeled and cut into 1-inch rounds (½ cup)

1 small red bell pepper, cut into 1-inch pieces (¾ cup)

1 medium tomato, chopped (1 cup)

½ tsp coriander pdr

½ tsp cinnamon pdr

½ tsp chili pdr

½ tsp kosher salt

¼ tsp pepper pdr

¼ tsp turmeric pdr

2 cups unsalted vegetable broth

½ tsp grated lemon zest

1 tbsp lemon juice

Chopped fresh cilantro for garnish (optional)

 

Preparations

Heat 1 tablespoon oil in a large Dutch oven over medium-high heat. Add minced garlic and chopped onion; cook, stirring, until fragrant and softened, 1 to 2 minutes. Add cubed butternut squash and the prepped zucchini, carrots, bell pepper and tomato; cook until the vegetables are starting to soften, 3 to 5 minutes. Add ½ tsp each coriander, cinnamon, chili pdr and salt, and ¼ tsp each pepper and turmeric.

Add 2 cups broth; stir and bring to a gentle boil over medium-high heat. Reduce heat to maintain a gentle simmer. Cover and simmer, stirring occasionally, for 30 minutes.  

Increase heat to a lively simmer; cook, uncovered, until the liquid is thick and reduced, 10 to 15 minutes. Add ½ tsp lemon zest and 1 tbsp lemon juice; stir to combine. Garnish with cilantro, if desired.

 

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