A stew that works for all seasons. A sweet and light broth from the leeks and onions, lots of lemon and herbal notes brings out the best in the zucchini and potatoes. Feel free to add a protein like chicken breast or pork tenderloin, and even sub in whatever vegetables you have on hand.
(pictured without leeks)
Ingredients (serves 3)
Broth (Chicken or Veggie) - 24oz - always good to have more on hand.
Leeks (optional) - 1 stem - (white part only) - check out how to cut and clean leaks online - don't skip this part! - make sure they're mostly dry before using
Sweet Onions - 1 medium sized - chopped
garlic - 2 cloves - chopped
Zucchini - 2 medium-large - chopped
Gold potatoes - 1lb (4-6 golf ball sized potatoes) - chopped/peeled
lemon - 1/2 lemon juice
Fresh dill- handful - chopped
black pepper
salt
olive oil - 3 Tbsp
Steps
Set a large stockpot, dutch oven or saucepan (at least 6 quarts), to medium heat.
Once heated, add 3 Tbsp of olive oil and add leeks, onions and zucchini and stir/saute for about 5 minutes.
Add broth, potatoes, dill, garlic and cover the pot and keep at medium heat.
The zucchini and potatoes should be cooked somewhere between 20-35 minutes. Stir occasionally, but gently.
The end result should be a stew and not a soup, where the liquid is a little thick/viscous. Having extra liquid is OK and can be used for dipping bread, and it will thicken if you're keeping for leftovers.
Periodically check the liquid level, making sure it isn't fully absorbed. If it's evaporating too quickly, reduce the heat, make sure the lid is secure and add more broth when needed.
If there is too much liquid, remove the lid to boil it away.
The dish is done when all of the ingredients are fork tender (potatoes will usually be the last to be done, unless cut into very small pieces).
To finish, add lemon, olive oil, salt and black pepper to taste.
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