RECIPE: Hearty Stew

A butternut squash & potato stew for those cold winter days

This stew is based on the 'Hearty Stew' from The China Study Cookbook by LeAnne Campbell, daughter of T. Colin Campbell, author of The China Study. Sighted as the most comprehensive study of nutrition ever conducted, the book provides impregnable evidence that a plant-based diet leads to optimal health with the power to halt or reverse many diseases. Enjoy!

Serves 4

Ingredients

950 ml vegetable stock (I use Marigold Swiss Vegetable Vegan Bouillon Power, Reduced Salt)
1 tbsp. soy sauce
1 red pepper, diced
1 yellow pepper, diced
1 medium sized butternut squash, peeled, seeded and cut into 1/2 inch cubes
1 medium potato, cut into 1/2 inch cubes
Salsa*
1 tbsp. dried oregano
2 courgettes, chopped
1 400g can borlotti beans, drained and rinsed
1.5 cups frozen garden peas

*Salsa
1/2 200g jar jalapenos (I used Mexican Discovery Red Jalapenos)
1 tbsp. lemon or lime juice
1/4 tsp. ground cumin
400g can chopped tomatoes, not drained
Pinch of sea salt

• Add all ingredients to food processor or blender and mix.

1. Heat 75ml stock and soy sauce in a large pan. Add red and yellow peppers and cook over medium heat for 3-4 minutes.

2. Add remaining stock, butternut squash, potatoes, salsa and oregano. Bring to a boil, cover and simmer until the squash is just tender, about 15 minutes.

3. Add courgettes, borlotti beans and peas. Cook for a further 10 minutes. Allow to cool for a few minutes and serve.

TIPS
-Substitute the garden peas for corn.
-Borlotti beans can be replaced with any other bean of choice.
-Use your favourite shop bought salsa if you don't want to make it yourself!