Seasonal Autumn Stew

Name: Seasonal Autumn Stew
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 2 pieces Bay Leaves (2 bay leaves); 1 piece Butternut Squash (1 medium butternut squash, cubed); 1 can Chopped Tomatoes (1 can (28 oz, 796 ml) whole tomatoes, pureed); 1 tsp Red Pepper Flakes (1 teaspoon chili flakes); 1 pinch Cinnamon (1 pinches of cinnamon); 1 piece Fennel Bulb (1 fennel bulb, thinly sliced); 2 cloves Garlic (2 cloves garlic, minced); ½ bunch Kale (1/2 bunch of kale); 2 cup Mushroom (2 cups mushrooms, thinly sliced); 1 tbsp Olive Oil (1 tablespoon olive oil); 1 piece Yellow Onion (1 onion, diced); 1 piece Parsnips (1 parsnip, cored and diced); 1 tbsp Rosemary (1 tablespoon rosemary, minced); 0 pieces Salt and Pepper (salt and pepper to taste); 1 cup Vegetable Stock (1 cup vegetable broth)

45 minMediterranean

Servings4

Add to grocery list

Plan it in the app to put it on your week.

Vegetarian
Vegan
Gluten Free
Dairy Free
Paleo
Pescatarian

Steps

1In a large soup pot, heat the olive oil over a medium heat. Cook onions, stirring, until golden and beginning to caramelize.
2Add garlic, fennel, squash, parsnip, rosemary, bay leaves, salt and pepper. Continue to cook for about five minutes until the vegetables start to soften.
3Add stock, pureed tomatoes and chili flakes. Cover and simmer until the vegetables are tender, about 15 minutes.Meanwhile, saute thinly sliced mushrooms in a little olive oil and butter until they start to brown.Once the vegetables are tender, add mushrooms and kale to the stew along with a pinch or two of cinnamon. Taste and adjust seasoning, adding more salt, pepper or chili flakes if needed.Try serving topped with a little Italian flat leaf parsley and sour cream and whole wheat bread on the side