A delicious, hearty vegetarian recipe that goes great with rice!
| Prep Time: | 25 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 25 mins |
| Servings: | 75 |
| Yield: | 75 servings |
Ingredients
- 1 ½ gallons vegetable broth
- 4 butternut squashes – peeled, seeded, and diced
- 6 bunches mustard greens, chopped
- 7 heads cauliflower, cut into florets
- 7 heads broccoli, cut into florets
- 7 red bell peppers, diced
- 15 carrots, peeled and diced
- 15 parsnips, diced
- 1 ½ onions, diced
- 1 ½ stalks celery, diced
- ¾ cup raisins
- ¼ cup curry powder
- ¼ cup ground ginger
- ¼ cup ground cumin
- 1 ½ teaspoons cayenne pepper
Instructions
- Combine vegetable broth, butternut squash, mustard greens, cauliflower, broccoli, red bell peppers, carrots, parsnips, onions, celery, raisins, curry powder, ginger, cumin, and cayenne pepper in a large stockpot; bring to a boil, reduce heat to medium-low, and simmer until the vegetables are tender, about 1 hour.
Reviews
Made the stew for 12. I printed the recipe, but it will only print ingredient quantities for 75. Very annoying. Swopped arugula for mustard greens and added purple sweet potatoes which I happened to have on hand. I sautéed unions and garlic and ginger then added the curry, cumin, and turmeric. After everything was fragrant, tossed in the veg and the broth made from bullion. Also added about two table spoons of maple syrup instead of raisins. Cooked in the instantpot under pressure for 10 minutes with quick release. All veg was very soft; should have pressure cooked it for 8 minutes. All was tasty. Left it to eaters to add salt and pepper. Garnished with green onions.
Nice winter veggie dish. I ended up pureeing some of it to give the stew more of a stew like creaminess
Made this today and served over rice. Wow! I did sauté the onion, celery, and bell pepper in the pan before adding the spices and all the rest of the veggies. Smelled amazing as it was cooking, and tasted just fantastic! So glad we have leftovers for another meal, too!
I adjusted servings down to 5 and ate it all myself in two sittings! Subbed spinach for mustard greens and omitted curry and ginger (since I didn’t have any). I also sauteed the onion in coconut oil before adding stock and veggies. Thought it had a really good flavor and was hearty. The trick is simmering it till the broccoli and cauliflower start to crumble. This gives the illusion of a thicker soup. For me, that was about 20 minutes.
I had to change the servings to 10 and omit the cayenne pepper (personal taste). The stew turned out great! The flavors of the veggies all complimented each other well with the spices, no salt needed, a very healthy soup. Definitely will make again. A BIG THANK YOU chefcs!