Step 1

In a large soup pot bring water to boil. Add chopped vegetables and bay leaf. Lower to a simmer.  Cook for 20-25 minutes, or until the potatoes are tender.

Step 2

Add vegetable cube. Stir in turmeric and apple cider vinegar. Mix stew well and leave to cook for another 5 minutes.

Step 3

Serve hot. Add cayenne pepper or black pepper to taste if desired.

Step 4

Optional: Add a tablespoon of Greek yogurt or kefir and teaspoon of extra virgin olive oil or flaxseed oil.