Nutritious Stew Recipes for Cozy Winter Evenings

The cold autumn/ winter months are the perfect time for making a bowl of stew or bisque. Eating seasonally can help boost your immune system. Fruits, vegetables, and spices that are in season are loaded with nutrients, vitamins, and minerals.

This is the season to prepare bisques, soups, and stews. You can serve hearty stews with a side of best quality basmati rice.

Wondering which basmati rice is good for everyday recipes? Check out Daawat traditional basmati rice. So, pull out your knits, and get to your kitchen to make a big batch of stew on a cold winter evening:

Beans & Kale Stew

This stew makes for a hearty fall dinner. In a pot, sauté some garlic in olive oil. Add cooked cannellini beans, kidney beans, and butter beans. Add tomato paste, oregano, salt, and pepper. Cook for 15 minutes and add the veggie stock. Add corn tortilla and gently simmer the soup for 30 minutes. Add some baby spinach leaves just before removing from heat. Ladle the soup into a bowl. To make the guacamole, add some ripe avocados in a bowl along with lemon juice, chopped onions, coriander, green chili, and mix well with a fork. Add a dollop of guacamole on the stew. Add best quality basmati rice in a bowl and top it with tortilla soup. Garnish with fresh coriander and a lime wedge. 

Wondering which basmati rice is good, check out Daawat range of basmati rice.

Zucchini & Bell pepper Stew

Sauté onions and garlic in olive oil. Add chopped carrot, celery, zucchini, bell peppers, cannellini beans, thyme, oregano, salt, pepper, and tomato paste. Cook for 15 minutes and add orzo pasta. Add vegetable stock and bring it to a gentle simmer. Cook for 30 minutes on low heat. Add a handful of spinach and basil. Ladle the soup in a bowl and finish with a handful of fresh basil. This delicious Italian soup makes for a hearty meal with a slice of crusty sourdough bread. 

Winter Vegetable Stew

Start with grilling tomatoes and red bell peppers with salt, pepper, and olive oil. In a separate pan, sauté garlic in olive oil with a handful of basil. Remove the skins of the charred tomato and bell pepper. Add everything into a blender and blitz until smooth. Add some coconut cream. Pour the soup mix in a pot and simmer it on low heat for ten minutes. To make crunchy croutons, cut multigrain bread into small squares and sauté it in olive oil with a bit of oregano. Pour a ladle of hot soup in a bowl and top it with crunchy croutons. Garnish with a few chopped basil leaves and serve warm. 

You can batch make these stew recipes to store in refrigerator and enjoy it throughout the week.



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