Scottish vegetable stew is just the thing to warm you up on a chilly evening. And, it’s even better when served with thick slices of farmhouse bread!
Often described as a “one pot wonder” this Scottish vegetable stew is your classic, delicious all in one pot quick healthy meal.
You can, of course, serve this stew with mashed potato but I just think that a rustic farmhouse bread is the perfect compliment for soaking up all that delicious flavoured stock as celery, carrot, turnip (swede), leeks and kale make such a tasty combination.
If you’ve done a Sunday roast dinner then this recipe could be great for a Monday night to use up any leftover veg.
You could also blitz this stew in a food processor giving you soup for the next day’s lunch!
I realise that I’ve classed this Scottish vegetable stew as “a quick healthy meal” despite it taking slightly longer for it to be ready.
But that’s not because its labour intensive in anyway, no it’s just the extra time to cook. So whilst it’s cooking you could be doing other things.
Plus to save even more time you could prepare the vegetables before you leave the house for the day / for work all ready for you to pop in the pot in the evening allowing them to cook away, meaning an absolutely minimum amount of work for yourself.
I mean I don’t know about you but I’m usually shatttered in the evenings which is one of the reasons I started this blog to show you that YOU CAN eat healthily even though you’re always busy and short on time.
You know folks, one of the best advantages of casseroles / stews that I love is that you can make them in advance, freeze them and then thaw them for later use.
This vegetable stew recipe makes approximately 6 portions so if you’ve any left over then you could freeze those leftovers for future use.
And of course please feel free to experiment with the ingredients as much as possible by trying out your own different combinations.
The vibrant tomato and chorizo soup recipe and post on Tuesday was all about keeping our spirits high and not allowing ourselves to feel gloomy when skies above us are grey. I think this Scottish vegetable stew recipe is a further compliment to that sentiment too.
Plus here you’re also getting a big boost of vitamin A & C. Remember we should be aiming to eat at least five different fruits and vegetables daily to get all the vitamins and minerals we need. This stew will help towards that.
All those essential vitamins will help us to maintain a healthy immune system especially when the weather is colder so we can hopefully avoid falling ill!
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Other Vegetable Stew Recipes You Might Also Like
- Mediterranean vegetable casserole is not only packed full of flavour but with loads of healthy veggies, this fantastic vegan family dish is also extremely filling and satisfying!
- This tasty vegan ratatouille and chickpea stew recipe is a twist on the classic traditional French Provencal stewed vegetable dish, ratatouille!
- Bean and tomato stew recipe is an easy, delicious one pot solution for when you need a quick healthy meal on the table yesterday. Vegan, high in dietary fibre and bursting flavour, it’s sure to satisfy hungry tums!
Coming Next Week on Neil’s Healthy Meals
And talking about the weather being colder, it’s time for Lady Lynne and I to visit the travel agents on Saturday to see about our next big holiday adventure!
If you’ve been following the blog for a while, you’ll know what it is! No worries if you haven’t, I’ll reveal all next Tuesday, as well as a brand new vanilla honey overnight oats breakfast recipe
Catch you then! 😉
Scottish Vegetable Stew Recipe
The advantage of casseroles / stews like this Scottish vegetable stew is that they are truly forgiving, giving you the freedom to add or reduce ingredients as per your taste, but at the same time not compromising on the outcome.
You know your tastes and preferences better and so feel free to alter this recipe to your liking!
I’d love to hear what you think of my recipe in the comments below and please do rate my recipe 5* if you like it! 🙂
Scottish Vegetable Stew
- 2 onions sliced
- 3 carrots chopped into chunks
- 3 celery sticks chopped into chunks
- 400 g turnip swede, cut into chunks
- 1 litre vegetable stock
- 300 g leeks thickly sliced
- 100 g chopped Kale stalks removed
- Freshly ground salt and pepper
- 3 tbsp chopped fresh parsley to garnish
- Preheat the oven to 180ºC.
- Put the onions, carrots, celery and turnip in a large ovenproof casserole dish. Pour in the stock and bring to the boil.
- Add the leeks, kale and seasoning. Stir to mix the vegetables together. Cover and transfer to the oven to cook for about 1 hour until the vegetables are just soft, stirring halfway during.
- Sprinkle with the parsley and serve with slices of crusty farmhouse bread.