INGREDIENTS
2 medium carrots, cut into 1-inch pieces
1/4 small cauliflower, separated into florets
1/4 cup green peas, shelled
2 medium potatoes, cut into 1-inch pieces
1 medium zucchini, cut into 1-inch pieces
1 inch fresh ginger, sliced
3-4 cloves
8-10 black pepercorns
1 teaspoon cumin seeds
1 medium onion, sliced
4 cups vegetable stock
salt to taste
1 stalk celery, cut into 1-inch pieces
3-4 black peppercorns, crushed
5 spinach leaves, shredded
1 loaf garlic bread, sliced.
1. Blanch carrots, cauliflower and green peas individually
in boling water.Refresh in cold water and set aside.
2. Tie ginger, coves, pepercorns and cumin seeds in a muslin
cloth to make a bouquet garni.
3. Heat a non-stick pan . Add onion and roast lightly. Add
vegetable stock and bring to a boil.
4. Put the bouquet garni into the boiling stock. Season
with salt.
5. Add potatoes.Cover and cook over medium heat. Once
the potatoes are cooked, remove the bouquet garmi
and mash the potatoes to thicken the stock.
6. Add celery,zucchini,carrots, cauliflower and green
peas and cook on low heat for two minutes . Adjust salt
and add crushed peppercorns.
7. Add spinach and mix well.
8. Lightly toast slices of garlic bread and serve with hot
stew.