I decided to cook up a recipe I have been meaning to try from the Kripula center called Harvest Stew.
After my morning ritual at our local coffee shop, I went grocery shopping for ingredients.
Came home, put on some music ... Mellow Maurice play list in honor of my late Uncle Maurice ... and began prepping.
Gosh it smells soooo good!
OMG, what a delicious soup! I actually had to open a bottle of wine, pour myself a glad and take sips in order to get that wonderful taste out of my mouth. Otherwise, I would have eaten the whole pot!!!! ROFLOL
See, look how much is gone already!
I am not kidding you, what a great tasting vegetable soup.
Okay, it wasn't all me, I did bring a large canning jar to a friend of mind who is battling influenza. I just had to include it in her care package!
2 tablespoons butter
1 small onion – medium diced
1 large carrot – roll cut
2 small parsnips – roll cut
1 potato – medium diced
1 zucchini – medium diced
2 cups butternut squash – large diced
2 cups green cabbage – large diced
4 cups vegetable stock
2 teaspoons sea salt
2 teaspoons fresh Rosemary
2 teaspoons fresh Thyme
2 tablespoons dry white wine (Optional)
Roux – added at the end
2 tablespoons butter (use less butter if desired)
In a large Dutch oven, heat the butter and begin sautéing the onions. When the onions start to sweat, add a pinch of sea salt and add the carrots.
Add each additional vegetable one by one in the order they appear in the recipe, and a pinch of salt, allowing the ones before it to heat and sweat.
After all the vegetables have been added, continue to sauté until until done.
Add the fresh herbs, stir, and deglaze with the wine (optional) or use stock or water.
Add the remaining sea salt and the stock.
Bring to a boil, reduce to a simmer, cover and simmer (low heat) for a half hour (30 minutes).
Once cooked, add the roux
If you're interested you can find the recipe online here.