Seasonal leek, cauli and kale stew
We're championing the last of the winter veg in this hearty, healthy stew recipe. This one pot wonder will only take you 10 minutes to make.
It’s with a sadness we say goodbye to some delicious Winter veg this March, which have served us so well during the bitterly cold January we’ve had. In particular, kale, cauliflower and leeks are coming to the end of their harvest, so to give them a proper send off it’s imperative you try our warming white bean stew, which is loaded with these Winter veggies. This hearty yet healthy recipe is cheap to make and packed with nutrients.
1 leek, cut in half lengthways and finely sliced
2 cloves garlic, minced
1 tsp salt
1 tin of white beans (cannellini, butter, haricot), drained
300ml vegetable stock
1 tsp dried thyme
1 tsp dried oregano
1 tin of cherry or plum tomatoes
2 handfuls of kale, finely chopped
½ head cauliflower, grated
Cracked black pepper
Add the leek to a large pan with a tablespoon of oil and tsp salt to gently fry on medium heat. After 2 minutes add the garlic, white beans and the vegetable stock.
Add the herbs, cherry tomatoes and then leave to simmer for 5 minutes. Finally, add your finely chopped kale (important for ease of eating!) and grated cauliflower then cook for a further 2 minutes.
Finish off with a few generous cracks of pepper and your delicious, simple stew is ready to enjoy.
This dish welcomes fish, which can be flaked in and added when served.
Per serving this stew provides 150 calories.