seasonal roots and veggies
THERE IS SOMETHING CHILDISHLY ENJOYABLE ABOUT AUTUMN STEWS.
Maybe it’s the simple, uncomplicated ritual of bringing everything together in a pot and everyone together at the table.
Satisfyingly brewing and bubbling, rich in color and nutritional value a good ol’ stew will brighten up the windiest, darkest day.
Remember to get a fresh loaf of dense, chewy, dark bread.
… a pair of velvet socks, a fuzzy blanket, maybe turn on the radio to break the silence, get cozy, it’s time to start using the word “hygge” again (not that I ever stopped).
START WITH ROOTS.
PO-TAH-TOES, PO-TAY-TOES, CARROTS, CELERY, RADISHES, ONIONS…
Add mushrooms, garlic, parsley, broccoli or cauliflower.
It’s a brilliant way to use up whatever is left in your pantry and a great excuse to Netflix and Chill.
Or just Netflix if you suffer from anxiety and refuse to chill. The soup helps though.
Vegan StewServings 2 Calories 280 kcal
- 1 cup potatoes chopped
- 1/2 cup carrots chopped
- 1/2 cup onions chopped
- 1 cup broccoli florets
- 1/2 cup cauliflower florets
- 1/2 cup red peppers sliced
- 2 cloves garlic minced
- 1 tbsp olive oil
- 1 tsp salt
- 1/4 tsp black pepper
Heat the oil in a large saucepan and saute all the chopped ingredients. Season with salt and pepper. Add 4 cups of hot water and allow to simmer until the broth thickens and all the veggies are tender.
As simple and frugal as it gets, yet so hearty and warming.
Sincerely uncomplicated, as life should be.
UNTIL THE NEXT ONE,
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