What’s the difference between soup and stew? In short, stews have a trifle less water and a bit more attitude.

While even a clear broth can pass muster as soup, stews rely more on complexity—not in their
preparation, but in the synergy between their seasonings and ingredients. Like the best soups, stews thrive on a good melding of ingredients, especially in offbeat combinations. And because stews rely
less on broth and more on ingredients for character, making vegetarian stews that dazzle the taste buds is actually less challenging to accomplish than with meatless soups.

A bolder hand with spice, as demonstrated in the following global stews, wakes the palates from the
customary blander flavors of winter.

MASALA VEGETABLE STEW

6 to 8 servings
Creamy coconut milk makes a delectable base for this delicately curried
vegetable melange. To reduce the fat impact, make sure to choose light
coconut milk. For a simple and savory feast, serve with a side dish of
bulgur studded with dried fruit bits, a salad of cucumbers and tomatoes
in yogurt, and warm flatbread.

1 1/2 tablespoons vegetable oil
2 medium onions, chopped
2 to 3 cloves garlic, minced
4 medium potatoes, peeled and diced
4 medium carrots, sliced
1/2 medium head cauliflower, cut into bite-sized pieces
2 cups frozen cut green beans
1 to 2 teaspoons grated fresh ginger, to taste
2 fresh mild chili peppers, seeded and minced
2 teaspoons garam masala or good-quality curry powder, or to taste
1 teaspoon grated coriander
1/2 teaspoon turmeric
15-ounce can light coconut milk
1 cup frozen green peas
1/4 cup minced fresh cilantro
Salt to taste

Heat the oil in a large soup pot. Add the onion and garlic and sauté
over medium heat until the onion is golden. Add the potatoes, carrots,
and 2 cups water and bring to a simmer. Simmer gently, covered, for 10
to 15 minutes, or until the potatoes are about half tender. Add the
cauliflower, green beans, ginger, chilies, garam masala, coriander and
turmeric. Continue to simmer very gently, covered, for 20 minutes, or
until the vegetables are tender.

Mash some of the potatoes against the side of the pot with a wooden
spoon to thicken the base. Stir in the coconut milk and season to taste
with salt. If the if time allows, let the stew stand for an hour or so
before serving.

Just before serving, heat the stew and taste to correct the seasonings.
Stir in the peas and cilantro and cook just until the peas are heated
through, then serve in shallow bowls.

MENESTRA DE VERDURAS (Spanish Vegetable Stew)

6 servings
This classic stew has many regional variations, and it can be made with
different vegetables according to season. Constant ingredients include
potatoes, carrots, and green peas; artichokes are the most
characteristic. Fresh artichokes are called for in traditional recipes,
but using the canned variety simplifies the process. Make sure to enjoy
the wonderful aroma of the stew as it cooks.

2 tablespoons extra-virgin olive oil
1 large onion, quartered and thinly sliced
2 to 3 cloves garlic, minced
2 large potatoes, peeled and diced
3 medium carrots, peeled and sliced
2 cups water
1/2 cup dry white wine
8 ounces white or cremini mushrooms, stemmed and sliced
1 1/2 teaspoons sweet paprika
8 stalks asparagus, bottoms trimmed and cut into
1-inch pieces
15-ounce can imported artichoke hearts, drained and quartered
1 cup frozen green peas
1/4 to 1/2 cup chopped fresh parsley
Juice of 1/2 to 1 lemon, to taste
Salt and freshly ground pepper to taste

Heat the oil in a soup pot. Add the onion and sauté over medium heat
until translucent. Add the garlic and continue to sauté until the onion
is golden.

Add the potatoes, carrots, mushrooms, water, and paprika. Bring to a
simmer, then simmer gently, covered, for 15 to 20 minutes, or until the
potatoes and carrots are tender. Add the asparagus and cook over low
heat until it is tender-crisp, about 10 minutes.

Stir in the artichoke hearts, peas, and parsley. Add lemon juice and
salt and pepper to taste. Cook over low heat for 5 minutes longer. If
time allows, let the stew stand for an hour or so before serving. Heat
gently as needed; taste and correct the seasonings and add just a bit
more water if needed.