Carrot, Leek & Olive Stew
Submitted by tillyzzz
Rustic vegetarian stew with carrots, leeks, red potatoes, and briny olives simmered in herbed vegetable broth. A one-pot meal that’s naturally low in fat and full of earthy flavor.
YIELD
4 servingsPREP
15 minCOOK
1 hrsREADY
1 hrsThis is the kind of stew you want simmering on the stove when the weather turns cold.
Leeks and garlic get soft in olive oil first, building a savory foundation. Then in go diced carrots, red potatoes, tomato paste, thyme, and oregano with vegetable broth to cover.
Forty-five minutes of gentle simmering and everything melts into a thick, hearty pot. The olives go in right at the end so they keep their briny bite and don’t get mushy.
No meat, no cream, no fuss. Just vegetables doing what they do best.
Kitchen Tips
- Clean your leeks thoroughly. Slice them first, then soak in cold water and swish around. Sand and grit hide in those layers.
- Dice the carrots and potatoes roughly the same size so they cook at the same rate
- If you want a thicker stew, whisk a tablespoon of whole wheat or rice flour into a bit of the broth before stirring it back in
- Serves well over cooked rice or with a chunk of crusty bread for dipping
Ingredients
Directions
Sauté leeks and garlic in oil in a 4-quart stew pot.
When leeks are soft, add all other vegetables and seasonings.
Add broth, cover, and bring to a boil.
Reduce heat and simmer at least 45 minutes.
During last 5 minutes of cooking stir in olives.
Note: thiken with 1 tablspoon whole wheat or rice flour if desired.
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