Reuben's Stew

Reuben's Stew

4.1 13 ratings

Prep. 5 min

Total 5 min

4 portions

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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