When I need to whip up a dinner quickly, this is the perfect go-to recipe! This vegetable stew is light, flavourful and so easy!

When making the stew, remember to use a variety of vegetables to maximize flavour, texture and nutritional value. I try to eat as many colours as I can in one meal, because that way I know I’m getting a balance of vitamins and minerals. Of course, you can use whichever vegetables you like best, and whatever you have available. Chard, kale, beets, parsnip, celeriac- the options are endless! Choose fresh, seasonal vegetables, and you’ll be able to whip up variations of this recipe all year long.

If you’re pressed for time, all the vegetables can be chopped the night before, so that assembly and cooking is super fast. Because it’s all getting slow roasted anyway, it won’t matter if anything begins to oxidize in the fridge overnight- it will all roast together with the flavourful broth, and I guarantee it will taste just as good!


Vegetable Stew
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Course: Main Course
Servings: 2 people
  • 2 Purple potatoes, chopped
  • 1 Yellow courgette, chopped
  • 2 Pak Choi, chopped
  • 1 Tomato, chopped
  • Handful of Mushroom, sliced
  • 2 Onions, diced
  • 3 Garlic Cloves, minced
  • 4 Baby Corns
  • 1 Aubergine, chopped
  • Thyme
  • Parsley
  • Spring Onions
  • Ground Coriander
  • Himalayan pink salt
  • Water
  • Coconut oil
  1. 1. Preheat oven to 185C (370F)

    2. Mix ground coriander, salt, thyme and coconut oil with hot water.

    3. Place the chopped vegetables into individual ramekins, and carefully add the hot seasoned water.

    4. Bake 30 minutes 

I hope you enjoy my easy, delicious vegetable stew! Eat well to live well!

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