Low Carb Mixed Vegetable Stew

Warm up with a hearty and wholesome Low Carb Mixed Vegetable Stew, a nutrient-packed dish that's both comforting and guilt-free. This vibrant recipe features an array of fresh vegetables like zucchini, cauliflower, broccoli, and baby spinach, all simmered in a flavorful base of vegetable broth and diced tomatoes. Enhanced with aromatic herbs including thyme and oregano, this stew is a low-carb delight perfect for health-conscious eaters and veggie lovers. With only 15 minutes of prep and a simmering time that allows the flavors to meld beautifully, it's a simple yet impressive meal ideal for weeknight dinners or meal prepping. Serve it hot with a sprinkle of fresh parsley for a deliciously satisfying bowl of goodness that’s naturally gluten-free and vegan.

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 units celery stalks, chopped
• 1 medium zucchini, diced
• 1 medium red bell pepper, diced
• 2 cups cauliflower florets
• 2 cups broccoli florets
• 14.5 ounces diced tomatoes, canned
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 3 cups baby spinach
• 2 tablespoons fresh parsley, chopped

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the chopped onion and minced garlic, and sauté until the onion becomes translucent, about 4 minutes.

Step 3

Stir in the chopped celery, diced zucchini, and diced red bell pepper, and cook for another 5 minutes until the vegetables begin to soften.

Step 4

Add the cauliflower and broccoli florets to the pot and stir to combine with the other vegetables.

Step 5

Pour in the canned diced tomatoes with their juice and the vegetable broth.

Step 6

Season the stew with dried thyme, dried oregano, salt, and black pepper. Stir to mix well.

Step 7

Bring the mixture to a boil over high heat, then reduce the heat to low and let it simmer for 25 minutes, or until the vegetables are tender.

Step 8

Stir in the baby spinach and cook for another 5 minutes until the spinach is wilted.

Step 9

Remove the pot from the heat and stir in the fresh chopped parsley.

Step 10

Serve the stew hot, garnished with additional parsley if desired.

Nutrition Facts

Serving size	(2381.2g)

Amount per serving	% Daily Value*
Calories	926.9

Total Fat 38.6g	0%
Saturated Fat 6.6g	0%
Polyunsaturated Fat 5.5g
Cholesterol 0mg	0%
Sodium 5388.8mg	0%
Total Carbohydrate 122.8g	0%
Dietary Fiber 34.5g	0%
Total Sugars 43.0g
Protein 38.3g	0%

Vitamin D 0IU	0%
Calcium 572.5mg	0%
Iron 15.3mg	0%
Potassium 4233.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.0%

Protein: 15.4%

Carbs: 49.5%