Seasonal Autumn Stew
By: Melody Wey
Published: Monday, November 1, 2010 - 8:01pm

Ingredients




1 tablespoon olive oil
1 onion, diced
2 cloves garlic, minced
1 tablespoon rosemary, minced
1 fennel bulb, thinly sliced
1 medium butternut squash, cubed
1 parsnip, cored and diced
1 cup vegetable broth
1 can (28 oz, 796 ml) whole tomatoes, pureed
1 teaspoon chili flakes
2 cups mushrooms, thinly sliced
1/2 bunch of kale
salt and pepper to taste
1 pinches of cinnamon
2 bay leaves

Preparation

1 In a large soup pot, heat the olive oil over a medium heat. Cook onions, stirring, until golden and beginning to caramelize. 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. 3 Add stock, pureed tomatoes and chili flakes. Cover and simmer until the vegetables are tender, about 15 minutes. 4 Meanwhile, saute thinly sliced mushrooms in a little olive oil and butter until they start to brown. 5 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. 6 Try serving topped with a little Italian flat leaf parsley and sour cream and whole wheat bread on the side