Spanish Vegetable Stew

Ingredients for 4 people:

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

Preparation:

1. Heat the stock and a sprig of thyme in the jar – without the lid, but with the steamer basket on so that you don’t get splashed -: select “sauce”, speed 1, 100 degrees for 15 minutes.
2. Mix in the oil and set aside.
3. Cut the vegetables separately:
4. Pumpkin: peel and cut into large chunks. Cut in the blender on speed 2, 10 seconds.
5. Carrot: peel and chop on speed 2, 10 seconds.
6. Beans: remove the ends and chop on speed 2, 4 seconds.
7. Artichokes: clean the artichoke hearts and place them in a jar with water and parsley stalks to prevent them from oxidising.
8. Cauliflower and broccoli: separate the florets.
9. Place the ham in the jar. Blend on speed 8, 30 seconds. Set aside.
10. Fill the jar with 500 g of water and select “steam”, 100 degrees, 5 minutes.
11. Place the vegetables in the steamer basket. Season with salt and pepper, cover and place the basket on top of the jar without the lid (be careful of the hot steam coming out of the jar).
12. Select “steam”, 100 degrees, 40 minutes.
13. Serve the vegetables with the hot reduced stock and ham. Garnish with some baby spinach leaves.