Roasted Potato and Green Veggie Stew with Blood Orange Cream
A gorgeously healthy veggie stew all topped off with a tasty and tangy blood orange cream sauce. Sound like your idea of a perfect dinner? Then check out this recipe!
Servings: 8 people
Calories: 233kcal
Ingredients
- 3 pounds new potatoes halved or quartered depending on size
- 1 quart vegetable broth
- 1 pound shelled edamame beans fresh or frozen
- 1 pound green beans fresh or frozen
- 4 stalks celery with leaves sliced thin
- 6 cups baby spinach
- 1 tbsp fresh picked thyme leaves
- salt and pepper to taste
- 1 recipe Blood Orange Cashew Cream Sauce
Instructions
- Preheat the oven to 425°F
- Put the potatoes in a large pot of cold salted water. Bring to a boil and simmer until just fork tender. Drain and transfer to a large bowl.
- Toss the potatoes with salt and pepper and (optional- drizzle of olive oil. You can skip the olive oil if you are eating oil-free). Transfer to a parchment lined sheet pan skin side down. Roast in the oven for 20-25 minutes or until golden brown.
- In a large pot, heat the vegetable broth over high heat until it boils. Add the edamame beans, green beans, and celery. Cook for 3-5 minutes or until beans are tender.
- Add in the thyme and spinach, stir to combine and turn off the heat. Season to taste with salt and pepper.
- Place a couple of spoonfuls of the roasted potatoes in the bottom of each shallow bowl. Ladle the veggies and a little broth over the potatoes. Serve with generous spoonfuls of the blood orange cashew cream sauce.
Notes
The veggies and type of potatoes can be substituted quite easily with whatever you have on hand or what is in season. The herbs can be substituted as well to your taste.
Nutrition
Calories: 233kcal | Carbohydrates: 42g | Protein: 11g | Fat: 3g | Saturated Fat: 1g | Sodium: 524mg | Potassium: 1266mg | Fiber: 9g | Sugar: 6g | Vitamin A: 2884IU | Vitamin C: 52mg | Calcium: 111mg | Iron: 4mg