The crisp autumn evenings and shorter days call for hearty and grounding dinners. This root vegetable stew is perfectly warming as you begin to journey inward and settle down from the frantic energy of September. The added bonus is that both the vegetables and the broth in this stew is packed with the vitamins and minerals that you need to ward of fall colds. This recipe is vegetarian/vegan, but feel free to add organic beef, sausage or chicken if you, like many at this time of the year, require the extra fat and protein.
- 3 cups chicken or beef broth
- 6 carrots, peeled and chopped
- 2 red onions chopped
- 4 beets, peeled and chopped
- 4 parsnips chopped
- 2 cups shredded kale
- 3/4 cup chopped radish
- 1/2 cup raisins
- 1/2 cilantro
- 1/2 tsp cumin
- 1/8 tsp cayenne pepper
- 2 tsp basil
- 1/2 tsp Celtic sea salt
- 1 tsp ground ginger
- 1/4 cup, fresh and finely chopped cilantro
- Heat olive oil in a frying pan over medium heat. Next add onions and cook over medium heat until onions are translucent (about 4 minutes).
- Transfer the onions to a slow cooker and add broth, carrots, beets, raisins, parsnips, radish and kale as well as all spices and herbs except cilantro.
- Cover and cook on low heat for 4-5 hours or until vegetables are tender.
- Serve and garnish with fresh cilantro.