SERVES 4 TO 6
This hearty vegetable stew is perfect for cold winter nights. Packed with tender vegetables and flavored with curry, this stew is sure to hit the spot.
2 TABLESPOON EXTRA-VIRGIN OLIVE OIL
1 TABLESPOON MINCED GARLIC
2 TABLESPOONS CURRY POWDER
¼ TEASPOON CAYENNE PEPPER
1 CUP CHOPPED CARROTS
1 CUP CHOPPED CELERY
1 CUP CHOPPED GREEN PEPPER
1 CUP CHOPPED ONION
1 POUND NEW POTATOES, QUARTERED
2 CUPS CHOPPED TOMATOES
½ CUP LOW-SODIUM VEGETABLE BROTH
1 CUP BABY SPINACH
1. In a heavy skillet, heat the olive oil over medium-high heat.
2. Add the garlic, curry powder, and cayenne and cook for 1 minute.
3. Stir in the carrots, celery, green pepper, and onion and cook for 5 minutes, until the onions become slightly tender.
4. Add the potatoes and cook for 3 minutes.
5. Stir in the chopped tomatoes and vegetable broth and bring to a simmer.
6. Simmer the soup, covered, for about 45 minutes.
7. Stir in the spinach leaves and simmer for 5 to 10 minutes, until the spinach is wilted.
8. Let the stew sit for 5 minutes and then serve hot.