Jaipur Vegetable Stew
PinchedtimesGrocery ListAdd this recipe to your Grocery List PrintPrint this recipe and money-saving coupons PhotoShare a photo you've taken of this recipe RateRate this recipe & leave a comment or review
|1 Tbsp||coconut oil|
|3 stick||celery, chopped medium|
|1 large||sweet onion, chopped medium|
|1 large||leek, chopped, medium|
|3 clove||garlic, pressed|
|2 large||yukon gold potatoes, chopped medium|
|1 large||carrot, chopped, medium|
|1 large||portabella mushroom, chopped medium|
|1 large||yam, chopped medium|
|5 c||chicken broth, low salt|
|1-10 oz. pkg||tasty bite jaipur vegetables (in the foil pouch)|
|1-14 oz. can(s)||coconut milk|
|1/2-28 oz. can(s)||fire roasted pureed tomatoes|
|5 oz||frozen sweet corn|
|5 oz||frozen peas|
Heat the coconut oil in a large soup pot.
Add the celery, onion, leek, carrot, potatoes, garlic, mushroom and yams.
Add the chicken broth. Simmer for about 20 minutes or until the veggies are fork tender. Add the Jaipur Vegetables. Stir.
Add the corn and the peas. Give this a good stir.
Add the tomato puree and coconut milk and bring to a boil then turn down and simmer for 5 minutes.
Let sit for a while, then serve warm with your favourite bread.