Vegetable Stew

Ingredients for 4 people:

• 400 g chicken broth
• Thyme
• 50 g of extra virgin olive oil
• 200 g of pumpkin
• 2 carrots
• 350 g of tender beans
• 4 u. of artichokes
• Parsley
• 1/2 small cauliflower
• 1 broccoli
• 12 u Brussels sprouts
• 50 g of diced Serrano ham
• Salt and pepper
• Some baby spinach leaves

Preparation:

1. Heat the broth together with a sprig of thyme in the mixing jug – without the stopper, but with the steamer basket on top to avoid splashing – at SL speed, 100 degrees 15 minutes.
2. Mix in the oil and set aside.
3. Cut the vegetables separately:
4. The pumpkin: peel it and cut it into large pieces. Chop in the mixing jug at speed 2, 10 seconds.
5. The carrot: peel and chop in the mixing jug at speed 2, 10 seconds.
6. The beans: remove the tips and chop in the mixing jug at a speed of 2, 4 seconds.
7. Artichokes: clean the hearts and place them in a mixing jug with water and parsley stems so that they do not turn brown.
8. Cauliflower and broccoli: separate the florets.
9. Put the ham in the mixing jug. Crush at speed 8, 30 seconds. Set aside.
10. Fill the mixing jug with 500 g of water and heat it up to SL speed, 100 degrees, 5 minutes.
11. Place the vegetables in the steamer basket. Season with salt and pepper, cover them and place the basket on top of the mixing jug without the stopper (be careful with the steam that will come out of the jug).
12. Cook at SL speed, 100 degrees, 40 minutes.
13. Serve the vegetables with the hot reduced broth and the ham. Accompany them with some baby spinach leaves.