Hearty Vegetable Stew With Cream Recipe

About this recipe

A comforting and creamy vegetable stew perfect for dinner, featuring a medley of carrots, celery, and potatoes in a rich, flavorful base. This Halal-friendly dish is ideal for those seeking a wholesome and satisfying meal.

Ingredients

• 500 g Carrot
• 500 g X 2 Organically Grown Potato Combo
• 100 g Sambar Onion Peeled
• 100 g Celery Stalk
• 500 ml Conscious Food Cold Pressed Coconut Oil
• 400 Ml Kara Coconut Cream
• 200 g Pansari Shasha Plpch Red Chilli Powder [Pure]

Instructions

1. 1. Peel and chop 6 carrots, 5 potatoes, and 1 onion into bite-sized pieces. Slice 2 sticks of celery into small pieces.
2. 2. In a large pot, melt 1 stick of butter over medium heat. Add the chopped onion, celery, and a pinch of red pepper, and sauté for 5 minutes until softened.
3. 3. Add the chopped carrots and potatoes to the pot. Pour in 2 cans of mushroom soup and 1 can of cream, stirring well to combine.
4. 4. Add enough water to cover the vegetables. Bring the mixture to a boil, then reduce the heat to low and simmer for 30 minutes, or until the vegetables are tender.
5. 5. In a separate pot, boil 6 eggs until hard-boiled (about 10 minutes). Peel and chop the eggs into small pieces.
6. 6. Stir the chopped eggs into the stew and let it simmer on low heat for an additional 10 minutes to meld the flavors.
7. 7. Serve the stew hot, garnished with fresh herbs if desired.