Vegan Recipe: Autumn Vegetable Stew

Autumn Vegetable Soup

Cozy up with this earthy soup featuring root vegetables, squash, chickpeas, and a North African–inspired spice blend. Ready in 55 minutes.

Ingredients, Serves 6-8

1 large onion, peeled and chopped
2 large carrots, peeled and chopped
2 celery stalks, cut into 1?2-inch slices
3 cloves garlic, peeled and minced
1 tablespoon grated ginger
1½ tablespoons sweet paprika
2 teaspoons ground cumin
1 tablespoon ground coriander
Two 1-inch pieces cinnamon stick
8 cups Vegetable Stock, or low-sodium vegetable broth
1 medium butternut squash (about 1 pound), peeled, halved, seeded, and cut into ¾ -inch pieces
1 turnip, peeled and cut into ½-inch pieces
1 russet potato, peeled and cut into ½-inch pieces
One 15-ounce can crushed tomatoes
2 cups cooked chickpeas, or one 15-ounce can, drained and rinsed
2 large pinches saffron, soaked for 15 minutes in ¼ cup warm water
2 tablespoons finely chopped mint
Salt and freshly ground black pepper to taste
½ cup finely chopped cilantro

For recipe instructions please visit Forks Over Knives: https://www.forksoverknives.com/recipes/autumn-vegetable-stew/

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