Ingredients: 2 bay leaves,1 medium butternut squash, cubed,1 can (28 oz, 796 ml) whole tomatoes, pureed,1 teaspoon chili flakes,1 pinches of cinnamon,1 fennel bulb, thinly sliced,2 cloves garlic, minced,1/2 bunch of kale,2 cups mushrooms, thinly sliced,1 tablespoon olive oil,1 onion, diced,1 parsnip, cored and diced,1 tablespoon rosemary, minced,salt and pepper to taste,1 cup vegetable broth
Instructions:
- In a large soup pot, heat the olive oil over a medium heat. Cook onions, stirring, until golden and beginning to caramelize.
- Add garlic, fennel, squash, parsnip, rosemary, bay leaves, salt and pepper. Continue to cook for about five minutes until the vegetables start to soften.
- 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
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