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Reuben's Stew

Reuben's Stew
4.1 13 ratings
Prep. 5 min
Total 5 min
4 portions
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Ingredients

  • tomatoes halved
    340 g
  • cauliflower florets cut in pieces
    140 g
  • red peppers deseeded and quartered
    170 g
  • cooked beetroot pickled
    15 g
    120 g beetroot, raw
  • olive oil
    2 Tbsp
  • vegetable stock paste, homemade
    1 tsp
    1 vegetable stock cube (for 0.5 l)
  • cider vinegar (optional) if using raw beetroot
    2 tsp
  • fresh flat-leaf parsley leaves only
    2 sprigs

Nutrition per 1 portion

Calories 121 kcal / 505 kJ
Protein 2.8 g
Fat 8.3 g
Carbohydrates 8.8 g

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