Leek Potato Stew
This leek potato stew is pure comfort food made with just a handful of simple ingredients. Scoop it up with some crusty bread for a warming and satisfying lunch!
Print
Pin
Servings: 4
Calories: 294kcal
Ingredients
- 2 tablespoons olive oil
- 3 medium leeks, white and light green parts only, sliced
- 1 large carrot, peeled and diced
- 3 medium potatoes, peeled and cubed
- ½ cup (125 g) tomato sauce (passata)
- 1 cup (250 ml) vegetable stock
- 1 cup (135 g) black olives,, pitted
- ½ cup (30 g) fresh parsley, roughly chopped
- Salt and freshly ground black pepper to taste
Instructions
- Heat the olive oil in a large skillet and add the leeks and carrot. Cook for 5 minutes, covered with a lid, until they soften a bit.2 tablespoons olive oil3 medium leeks1 large carrot
- Toss in the potatoes, tomato sauce and vegetable stock and bring to a boil. Reduce the heat and simmer for 20 minutes or until potatoes are tender.3 medium potatoes½ cup tomato sauce (passata)1 cup vegetable stock
- Stir in the black olives and fresh parsley. Adjust the seasoning to taste and serve warm with some extra fresh parsley on top and your favorite crusty bread.1 cup black olives,½ cup fresh parsleySalt and freshly ground black pepper to taste
Nutrition
Serving: 1serving | Calories: 294kcal | Carbohydrates: 43g | Protein: 5g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Sodium: 944mg | Potassium: 988mg | Fiber: 7g | Sugar: 6g | Vitamin A: 4.686IU | Vitamin C: 52mg | Calcium: 96mg | Iron: 4mg