3/4 lbs. fresh asparagus ( trim off the ends and cut the stalks into 2 inch pieces ) 2 cup potatoes ( small diced ) 1 onion ( diced ) 4 cups vegetable broth 1/2 t dried thyme 1/2 t mustard powder 1 cup plant milk ( I used oat, but almond or any other will work fine ) to taste salt and pepper
Cut off just the ends of the asparagus and dice the stalks into pieces about 2 inches long.
Dice the potatoes small so they can fully cook along with the asparagus.
It is officially just over 2 weeks until it's winter here in Australia. It gets down to around 6 degrees in Sydney, so what better way to warm up than with a mouth watering 'Keto Moroccan Beef Stew'. Our version of the soul warmer, is based upon fresh Vegetables such as Zucchini, Onion & Celery, our stew is dripping in Garlic, Moroccan Spice Mix, Smoked and Hot Paprika, Cumin, Coriander, Garlic Salt and Onion Salt. This is perfect for leftovers, especially if you are serving with Cauli-Mash or Cauli-Rice, which you could easily then be able to double the overall yield, and pop in the freezer for later.