Name: Traditional Potato Stew (Vegan)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 tsp. olive oil; 2 cups leeks (finely chopped); 2 cups celery stalks (chopped); 1/2 cup Irish stout; 3 cups Russet potatoes (peeled and chopped into 1/4-in pieces); 2 cups rutabaga (peeled and chopped into 1/4-in pieces); 1/4 tsp. fennel seeds; 1/2 tsp. ground mustard; 1 tsp. dill weed; 6 cups water; 3/4 cup vegetable broth powder; 1/2 cup vegan half and half; 2 cups packed kale (stems removed, cut in thin strips); 1 pinch sea salt; 1/2 cup packed fresh basil (chopped, for garnish)

Loaded with hearty potatoes, sweet rutabaga and tender kale, this traditional potato stew is a comforting, rustic dish with layers of rich flavor. Aromatic leeks, celery and fennel seeds create a savory base, while a splash of Irish stout adds depth to the broth. Finished with a touch of creaminess and fresh basil, this stew is a wholesome, nourishing bowl perfect for cozy dinners or gathering around the table with family.

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Traditional Potato Stew (Vegan)

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4

Calories 223 kcal

Ingredients

1 tsp. olive oil
2 cups leeks finely chopped
2 cups celery stalks chopped
1/2 cup Irish stout
3 cups Russet potatoes peeled and chopped into 1/4-in pieces
2 cups rutabaga peeled and chopped into 1/4-in pieces
1/4 tsp. fennel seeds
1/2 tsp. ground mustard
1 tsp. dill weed
6 cups water
3/4 cup vegetable broth powder
1/2 cup vegan half and half
2 cups packed kale stems removed, cut in thin strips
1 pinch sea salt
1/2 cup packed fresh basil chopped, for garnish

Instructions

In pan over medium-low heat, combine oil, leeks and celery. Sauté for about 8 minutes, until vegetables are soft.
Add stout, potatoes, rutabaga, fennel seed, mustard powder, dill weed, water and broth powder. Bring to boil, then reduce to simmer and cook for about 12 minutes, until potatoes and rutabaga are tender and soup mixture is thick.
In blender, combine half soup mixture with the half and half. Puree.
Return pureed mixture to the pot. Stir in kale and cook over low heat for few minutes, making sure mixture does not come to boil, until kale is bright green.
Add salt and pepper to taste.
Garnish with basil and serve hot.