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Zucchini, Carrot & Poblano Stew
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Chef :
sartbuZucchini, Carrot & Poblano Stew
Yummie weekend activity. Freezes and reheats well for weeknights. Can also be served cold.
Cooking instructions
* Step 1
Wash zuchinni, carrots, poblano, & potatos
* Step 2
Cut garlic to rub inside with oil then wrap in foil and roast with veggies.
* Step 3
Roast in 425 oven for 30 minutes or until potatos are done.
* Step 4
Let veggies cool for 10 minutes then remove ends and/or stem. retain all juices
* Step 5
Smash garlic then add to soup pot with red onion, cook on medium for 3 minutes...until onions are soft
* Step 6
Add broth to soup pot and season then simmer for 10 minutes
* Step 7
Rough chop roasted veggies and add to broth. simmer 15 minutes
* Step 8
Remove broth & veggies from heat and use emulsion blender until soup texture, then simmer for 10 minutes.
* Step 9
Serve with crusty bread or as side dish. Broil corn kernals for a topping if you are feeling fancy :)
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1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
3. Focus on Adding—Not Subtracting
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