Yup, actual stew.
Writing is my second job, albeit unpaid for now. It means I need to make the most of my free time so I can make the most of my writing time. That includes preparing food.
Winter is coming, and the days are getting colder and shorter. I’m sharing my versatile recipe for sweet vegetable stew, which could also be a soup. It’s easy to make and lasts for days without being the same meal over and over.
Ingredients for the soup
1 tbsp of olive oil.
1 small squash (butternut is my favourite)
1 red bell pepper.
1 yellow or green bell pepper.
1 stock cube
4 large tomatoes
1 small tin/jar of a simple tomato sauce
For more variations…
1 jar of beans/chickpeas.
1 tin of meatballs or a jar of mini hotdogs.
Pour 2 tablespoons of olive oil into a large pan and set on a medium high heat. Chop all the vegetables into half centimeter slices. Add the leeks first until they start to brown, then turn down the heat to medium. Add the carrots and squash. Crumble the stock cube and mix into the vegetables.
Lastly, add the peppers and tomatoes. Let them fry a little and leave for 10 minutes with the lid on. Stir in the tomato sauce and leave on a low heat for 5-10 minutes.
This is where you alter the recipe depending on what you want. I recommend scooping out the amount you want and leaving the rest so you can decide what to do with it later.
For stew, leave the veggies as they are. You can mix in some beans or chickpeas along with meatballs or mini hotdogs. This makes it a full mean in a bowl.
For soup, you need to put the veggies in a food processor or chop with a handheld mixer to make it super thin in texture. This goes great with a cheese or ham sandwich.
This recipe lasts for 3-4 days in its various forms without being repetitive or requiring more cooking. Or you could freeze some for the next week. All it needs is reheating with an extra ingredient or so.
Your sustenance is important to keep your writing brain active. But healthy, versatile eating doesn’t have to eat into precious writing time.