Seasonal Autumn Stew
Seasonal Autumn Stew requires approximately 45 minutes from start to finish. Watching your figure? This gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe has 232 calories, 7g of protein, and 5g of fat per serving. This recipe serves 4. For $1.73 per serving, this recipe covers 33% of your daily requirements of vitamins and minerals. Not a lot of people really liked this hor d'oeuvre. 1 person has tried and liked this recipe. It can be enjoyed any time, but it is especially good for Autumn. A mixture of cinnamon, garlic, kale, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by Foodista. Taking all factors into account, this recipe earns a spoonacular score of 93%, which is excellent. Similar recipes include Autumn Stew, Autumn Harvest Stew, and Autumn Chicken Stew.
Ingredients
bay leaves
2
butternut squash
1 medium
canned tomatoes
1 can
chili flakes
1 teaspoon
cinnamon
1 pinches
fennel bulb
1
garlic
2 cloves
kale
0.5 bunch
mushrooms
2 cups
olive oil
1 tablespoon
onion
1
parsnip
1
rosemary
1 tablespoon
salt and pepper
4 servings
vegetable broth
1 cup
Cooking in Steps
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1In a large soup pot, heat the olive oil over a medium heat. Cook onions, stirring, until golden and beginning to caramelize.
olive oil
onion
pot -
2Add garlic, fennel, squash, parsnip, rosemary, bay leaves, salt and pepper. Continue to cook for about five minutes until the vegetables start to soften.
salt and pepper
bay leaves
vegetable
rosemary
parsnip
fennel
garlic
squash
-
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
flat leaf parsley
whole wheat bread
red pepper flakes
sour cream
vegetable
mushrooms
olive oil
seasoning
cinnamon
tomato
butter
pepper
stock
kale
salt
