Simple, easy to make & delicious Spring vegetable stew recipe

This spring vegetable stew with artichokes is great because it only takes 10 minutes to put together and, if you are in a rush, 15 minutes to cook.

It is my go to meal when I don’t have a lot of time but want something nutritious and delicious. All you really need to buy fresh are some leeks and the rest is in the cupboard, the fridge or the freezer.

You can have it on its own or as a side dish with fish (as in the photograph above) or other protein of your choice.  It is so yummy, I generally have it on its own.  Spring vegetable stew with artichokes is on the menu once a week usually, it is so good.

Ingredients (Preparation time 10 minutes) – serves 4

2-3 medium sized fresh leeks
3 cloves of garlic
3 tbsp of virgin olive or coconut oil
1 litre of vegetable stock
A cup of frozen garden peas
A cup of frozen broad beans
1 tsp of ground black pepper
200g artichoke hearts
200g organic haloumi cheese
50g fresh coriander
20g fresh parsley

Cooking method (approximately 15-20 minutes)

Cut the leeks into 1 and half inch lengths and then quarter them lengthways so you end up with 1 and half inch strips.

Finely chop or crush the garlic (remembering to chop and include any left in the garlic press:) and add to the oil over a medium heat for 2 minutes.

Add the chopped leeks and braise these until they cook through and wilt (5 minutes).  Don’t worry if they brown a little.

Stir through 20g each of the coriander and parsley (or pretty much any fresh or dried herb – use less weight if dried of course).

Add 800ml of stock (reserving the rest and adding slowly over time for your chosen consistency) and bring to the boil.

As soon as it starts to simmer, turn up the heat high and add the frozen peas and broad beans.  They will take a few minutes to come back to the boil.

When the mixture starts simmering, add a few twists of ground black pepper.  You generally don’t need salt but this depends on taste and how salty your stock is.  Only use pink Himalayan salt if you need to top up.

Turn the heat down when it starts to simmer and keep on low heat but enough to keep simmering.

Roughly chop the artichoke hearts and dice the haloumi cheese and add to the mixture. I use Waitrose’s delicate artichoke hearts in olive oil and garlic but tinned are just as good.  Gives extra texture and flavour.

Depending on how much of a rush you are in, cook for between 10-20 minutes adding most of the remainder of the coriander 2 minutes before the end and topping up with stock as needed.  Garnish with the rest when served.

Take one large ladle or spoon and serve piping hot with hot crusty homemade bread or as a side dish.


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