Seasonal Autumn Stew

Seasonal Autumn Stew

VegetarianVeganGluten FreeDairy FreeVery Healthy

Basic Information

  • Servings: 4
  • Ready in: 45 minutes
  • Preparation time: -
  • Cooking time: -
  • Rating: 94.02
  • Health score: 100.00
  • Weight Watcher points: 2.00

Summary

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
    bay leaves2
  • butternut squash
    butternut squash1 medium
  • canned tomatoes
    canned tomatoes1 can
  • chili flakes
    chili flakes1 teaspoon
  • cinnamon
    cinnamon1 pinches
  • fennel bulb
    fennel bulb1
  • garlic
    garlic2 cloves
  • kale
    kale0.5 bunch
  • mushrooms
    mushrooms2 cups
  • olive oil
    olive oil1 tablespoon
  • onion
    onion1
  • parsnip
    parsnip1
  • rosemary
    rosemary1 tablespoon
  • salt and pepper
    salt and pepper4 servings
  • vegetable broth
    vegetable broth1 cup
Instructions

Step 1

In a large soup pot, heat the olive oil over a medium heat. Cook onions, stirring, until golden and beginning to caramelize.

Step 2

Add garlic, fennel, squash, parsnip, rosemary, bay leaves, salt and pepper. Continue to cook for about five minutes until the vegetables start to soften.

Step 3

Add 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

Categories

Dish Types: antipasti, soup, starter, snack, appetizer, antipasto, hor d'oeuvre

Diets: gluten free, dairy free, paleolithic, lacto ovo vegetarian, primal, whole 30, vegan

Occasions: fall, winter

Source Information

Source: Foodista

License: CC BY 3.0

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