Colourful vegetable stew

AUTHOR
Harley Romero
DIFFICULTY
easy
RATING
3 2
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 1
  • 1 small onion
  • 125 g green pepper
  • 100 g Courgette
  • 1/2 Apples
  • 1 TEASPOON Safflower oil
  • 1 knife tip Cardamon
  • 1 knife tip Turmeric
  • 250 ml Vegetable broth (instant)
  • 2 TABLESPOONS apple juice
  • 50 g light cream cheese (21 % fat in dry matter)
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 150 g cherry tomatoes
  • 7-10 Tbsp Coriander

Directions

  1. 1

    Peel onion and cut into fine rings. Clean and wash the bell peppers and cut them into bite-sized pieces. Clean and wash the zucchini, cut in half lengthwise and cut diagonally into pieces. Wash apple, cut out core and cut into slices. Heat oil in a pan.

  2. 2

    Sauté onion in it until transparent. Add paprika and fry for about 2 minutes. Remove the bell pepper and onion from the pan and put aside. Steam apple slices in frying fat for about 2 minutes. Season with cardamon and turmeric. Deglaze with stock and apple juice. Add paprika, onions and zucchini. Stir cream cheese into the liquid. Season to taste with salt and pepper. Wash and halve the tomatoes and add to the stew.

  3. 3

    Deglaze with stock and apple juice. Add paprika, onions and zucchini. Stir cream cheese into the liquid. Season to taste with salt and pepper. Wash and halve the tomatoes and add to the stew. Cook everything about 5 minutes at low heat. Serve garnished with coriander

Nutrition Facts

KCAL
230 kcal
CARBS
22 g
FATS
9 g
PROTEINS
10 g