Spring Vegetable Stew

Name: Spring Vegetable Stew
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Global
Ingredients: 4 servings asparagus; 4 servings baby carrots; 4 servings broccoli; 4 servings butter; 4 servings chives; 4 servings lemon juice; 4 servings lemon thyme; 4 servings parsley; 4 servings radishes; 4 servings rutabagas; 4 servings Salt; 4 servings scallions; 4 servings snow peas; 4 servings sorrel; 4 servings tarragon

Spring Vegetable Stew is a gluten free, primal, and vegetarian soup. One serving contains 122 calories, 4g of protein, and 5g of fat. This recipe serves 4. This recipe covers 21% of your daily requirements of vitamins and minerals. If you have asparagus, baby carrots, sorrel, and a few other ingredients on hand, you can make it. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes around 1 hour.

Instructions

Bring 3 quarts water to a boil and add 1 tablespoon salt. One type at a time, blanch the vegetables until barely tender, then remove to a bowl of cold water to stop the cooking. When all are blanched, reserve 1 cup of the cooking water.

Ingredients you will need

Vegetable