Vegetarian and vitamin-rich vegetable stew with coconut milk and hemp oil

Ingredients for 6 servings:

• 800 g zucchini
• 2 cans of tomatoes, chopped, approx. 400 g
• 1 can coconut milk, approx. 400 g
• 6 cl hemp oil
• 3 bell peppers, colored
• 1 can of corn
• 500 ml broth, clear
• 200 g sour cream
• 3 onions
• 4 garlic cloves
• 250 g mincer substitute
• 1 pot of basil
• 1 lemon(s), juice
• 4 tbsp flour
• Spice(s) e.g. chili powder, thyme, marjoram etc.
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Dice the zucchini, bell peppers, and onions and add them to a pot with the diced tomatoes. Add the coconut milk, hemp oil, lemon juice, broth, sour cream, corn, and ground beef to the pot. Finely chop the basil, mince the garlic cloves, and add them to the pot. Simmer until the zucchini is soft. Season the vegetable pot with spices such as salt, pepper, chili powder, thyme, and marjoram, among others. Stir in the flour and bring everything to a boil briefly to thicken the flour. You can then serve it with potatoes, pasta, or rice.