Seasonal Autumn Stew
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
2 bay leaves
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.
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.
Monday, November 1, 2010 - 8:01pm