It’s the ultimate stew: a simple stew of carrots, potatoes, and peas that is cooked with a splash of soy sauce, lemon juice, garlic, and salt.

It’s a recipe for a dish that is perfect for summer, when you need a comforting meal to take a break from the hustle and bustle of a busy summer day.

It will also make an ideal lunch for the family on a hot summer day, or as a simple summer vegetable stew.

What you will need Ingredients: 1 large carrot, peeled and diced 2 medium potatoes, peeled, diced 3 tablespoons soy sauce (or more to taste) 2 tablespoons minced garlic 3 tablespoons olive oil (or 1 tablespoon olive oil + 1 tablespoon salt) 3 tablespoons chopped parsley 1 tablespoon minced ginger 1/2 teaspoon ground black pepper 1 tablespoon fresh lemon juice (or as needed) 3 cups vegetable stock 1 teaspoon minced ginger root Directions: Heat the olive oil in a large, heavy-bottomed pot over medium-high heat.

Add the carrots, and cook until they are soft and tender, about 5 minutes.

Drain the carrots and place in a colander with the reserved stock.

Let them cool for about 10 minutes.

Remove the carrots from the stock and set aside.

Add soy sauce and minced garlic to a large pot over high heat.

Stir the soy sauce to combine, then add the potatoes and cook for a minute or two.

Add all the remaining ingredients, and bring to a boil.

Reduce the heat to low and simmer until the potatoes are cooked, about 20 minutes.

Stir in the ginger and lemon juice.

Add more stock if needed to thin the stew.

Serve with chopped parsleys.

Recipe Notes If you don’t have the time to cook the carrots for 10 minutes, skip the vegetable stock and season with salt.

Nutrition Facts Vegetable Stew with Vegetable Stock and Peas recipe Amount Per Serving (1 portion) Calories 674 Calories from Fat 180 % Daily Value* Total Fat 19g 32% Saturated Fat 4g 20% Cholesterol 84mg 27% Sodium 1513mg 37% Potassium 1513ml 9% Total Carbohydrates 56g 18% Dietary Fiber 3g 12% Sugars 2g Protein 6g 12.5% Vitamin A 15.5mg 1% Vitamin C 6.5mpg 5% Calcium 6.7mg 1.2% Iron 2.2mg 1%.

* Percent Daily Values are based on a 2000 calorie diet.