With all the craziness happening in the world right now, I needed something to help take my focus off the world, and put it in my kitchen. I found this recipe years ago on the internet, it is not mine. I wish I knew the author, to give credit, but let’s just say I know it was meant to share.This stew is so delicious, and perfect for those chilly fall days as well as cold winter days.
- 1 cup onions, cut into 1/2 inch wedges
- 1 sweet potato, peeled and cut into 3/4 inch pieces
- 2 carrots, peeled and cut into 3/4 inch pieces
- 2 cups of cubed butternut squash
- 1 small parsnip, peeled and cut into 3/4 inch pieces
- 1 small rutabaga, peeled and cut into 3/4 inch pieces
- 2 cloves garlic, minced
- 1 red bell pepper, cut into chunks
- 2 cups low sodium, low fat vegetable broth
- 1 cup pureed tomato
- 2 Tbsp lime juice
- 1/2 tsp crushed red pepper
- 1/2 tsp curry powder.
- Salt and Pepper
- 1 bunch cilantro sprigs, rinsed, or thinly sliced green onions
Cook onions, sweet potatoes, carrots, squash, parsnips, rutabaga, garlic, and 1 cup of broth in a covered pan for 10 minutes, stirring ocasionally. Add a few tbsp of water if mixture begins sticking to pan.
Add 1 more cup of broth, along with the bell pepper, tomato sauce, lime juice, and spices. Return to boil, and then reduce heat. Simmer covered until vegetables are tender when pierced, about 12 to 15 minutes.
Add salt and pepper to taste. Ladle into soup bowls, and garnish with cilantro or green onions. Enjoy!