How to make
A light spring stew with such a healthy and tasty leafy vegetable - chard, which I recommend to include more often in your menu.
Heat the oil in a pot and first fry the chopped onion, until soft. Put the peppers and celery in pieces and add salt. Cook for 3-4 minutes and add the spring onions, parsley and both types of garlic - also chopped.
When all the vegetables have softened well and are fried, pour the tomatoes and paprika. Cook for another 5 minutes (if the liquid from the tomatoes evaporates quickly, pour a little water, so that the paprika doesn't burn).
Pour water (about 1.3 L), add more salt and put the potatoes in the stew - peeled and coarsely chopped.
Boil the potatoes until they are semi-cooked, during which time you can wash and cut the chard. Add more water with the beaten flour in it. When it boils again, add the leafy greens and cook until it softens and the potatoes are fully cooked.
Serve the warm vegan stew with tasty bread.
Enjoy this Vegan Stew with Swiss Chard and Potatoes!
