As we transition from winter to spring, the air remains brisk, making a hearty, vegetable-
based stew the perfect comfort food for March’s unpredictable weather.
Ingredients
– 1 tablespoon olive oil
-1 medium onion, diced
– 3 cloves garlic, minced (optional)
– 2 large carrots, sliced
– 2 medium potatoes, diced into bite-sized pieces
– 1 bunch asparagus, trimmed and cut into 2-inch pieces
-4 medium tomatoes, diced (or one 14-ounce can of diced tomatoes)
– 4 cups vegetable broth
– 1 teaspoon smoked paprika
– 1 teaspoon dried thyme
– 1 teaspoon ground cumin
-1/2 teaspoon chili flakes (optional, for a bit of heat)
– 1 cup firm tofu, cubed (optional)
– Salt and pepper to taste
– Fresh parsley or basil for garnish (optional)
Instructions
Sauté the aromatics:
Heat olive oil in a large pot over medium heat.
Add the diced onion and cook until translucent, about 5 minutes.
Stir in the minced garlic and cook for an additional 1-2 minutes.
Add the vegetables:
Add the sliced carrots and diced potatoes to the pot. Cook for about 5 minutes, stirring
occasionally.
Season and simmer:
Stir in the smoked paprika, dried thyme, ground cumin, and chili flakes (if using).
Add the diced tomatoes and vegetable broth. Bring the mixture to a boil.
Cook the stew:
Reduce the heat to a simmer and cover the pot. Let it cook for 15-20 minutes, or until
the potatoes and carrots are tender.
Add the asparagus and tofu:
Stir in the asparagus pieces and cubed tofu. Simmer for an additional 5-7 minutes, until
the asparagus is tender but still bright green, and the tofu is heated through.
Taste and adjust:
Season with salt and pepper to taste. Adjust the spices if needed.
Serve and garnish:
Ladle the stew into bowls, garnish with fresh parsley or basil if desired, and serve with
crusty bread or rice.
We have all the fresh vegetables and ingredients you’ll need for this hearty,
delicious meal.