Ingredients
Method
- In a large pot or Dutch oven, bring the broth to a boil over high heat. Add the cubed potatoes, reduce heat to medium-low, and simmer for 15 minutes.
- Meanwhile, heat the olive oil in a medium nonstick skillet over medium heat. Add the diced onion and carrot and cook, stirring occasionally, until softened, about 10 minutes.
- Add the sautéed onion and carrot, along with the diced zucchini and spinach, to the pot with the potatoes. Continue to simmer for 5 to 7 minutes, until the zucchini is tender. Season with salt and pepper to taste.
- Stir in the lemon juice, chopped hard-boiled eggs, and fresh herbs. Remove from heat.
- Ladle the stew into bowls and serve immediately, topped with a dollop of sour cream if desired.
Nutrition
Notes
For hard-boiled eggs: place eggs in a saucepan, cover with cold water, bring to a boil, then simmer for 10 minutes. Transfer to ice water to cool before chopping.
You can swap spinach for Swiss chard or kale; if using kale, add it with the potatoes for extra tenderness.
This stew keeps well in the fridge for up to 3 days; reheat gently on the stovetop.
To make it vegan, skip the eggs and sour cream, or use a plant-based yogurt.
For a heartier meal, serve with crusty sourdough bread.
Avoid overcooking the zucchini to keep a pleasant texture.
The lemon juice brightens the flavors; add it just before serving for best results.