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Loaded Vegetable Stew
One of the most exciting things happening this week alongside the *official* arrival of fall is that we’re now entering SOUP, CHILI, & STEW SZN 🥣
This Loaded Vegetable Soup is truly one of my favorite EASY recipes. It is so hearty and flavorful, and it also happens to be gluten-free, plant-based, and dairy-free.
Made with ingredients like sweet potatoes, mushrooms, chickpeas, and lots of smoked paprika ~ this stew is delicious on its own, or perfect with a thick slice of fresh sourdough bread or a big salad like this one.
We’ve focused a lot this year on budget-friendly and more economical meals as the cost of food is definitely way up. I think this recipe is great for stretching the budget while nourishing bellies. When mushrooms go on sale at the market, grab a bunch and make this!
You could use butternut squash, yams, or pumpkin in place of the sweet potatoes.
I think a few cups of baby kale would be a fantastic addition right at the end, so don’t be afraid to experiment and add in whatever you have on hand. It will turn out great!
Try making this with our Homemade Vegetable Broth.
6 servings
Ingredients:
- 2 Tbsps olive oil, avocado oil, or ghee
- 1 large onion, finely diced
- 4 fresh garlic cloves, pressed
- 1 Tbsp smoked paprika
- 4 cups vegetable stock
- 2 Tbsps Arrowroot powder, gluten-free flour, or cornstarch
- 2 lbs sweet potatoes or yams, peeled and cut into 2-inch cubes
- 2 lbs brown mushrooms, sliced
- 2 Tbsps tomato paste
- 1 x 15.5 oz can chickpeas, drained
- sea salt and freshly ground black pepper, to taste
- a handful of parsley, minced to garnish
Instructions:
Heat your oil in a large dutch oven over medium heat.
Saute the onion for 3-4 minutes. Stir in the garlic and paprika and saute for 30 seconds.
Pour in the stock and bring it to a boil.
Meanwhile, in a small bowl, whisk the Arrowroot/flour/cornstarch with a couple of tablespoons of stock or water, until smooth.
Add this slurry into your pot and stir well to combine.
Stir in your prepared sweet potatoes, mushrooms, tomato paste, and chickpeas.
Reduce heat to a low simmer.
Cover, and simmer for 20 minutes, or until sweet potatoes and mushrooms are tender.
Season with sea salt and ground black pepper to your taste then garnish with parsley.
Serve warm in bowls with a dollop of unsweetened coconut yogurt or coconut milk, if desired.
Enjoy!
❤️Rachel
Ingredients
- 2 Tbsps olive oil, avocado oil, or ghee
- 1 large onion, finely diced
- 4 fresh garlic cloves, pressed
- 1 Tbsp smoked paprika
- 4 cups vegetable stock
- 2 Tbsps Arrowroot powder, gluten-free flour, or cornstarch
- 2 lbs sweet potatoes or yams, peeled and cut into 2-inch cubes
- 2 lbs brown mushrooms, sliced
- 2 Tbsps tomato paste
- 1 x 15.5 oz can chickpeas, drained
- sea salt and freshly ground black pepper, to taste
- a handful of parsley, minced to garnish
Instructions
- Heat your oil in a large dutch oven over medium heat.
- Saute the onion for 3-4 minutes. Stir in the garlic and paprika and saute for 30 seconds.
- Pour in the stock and bring it to a boil.
- Meanwhile, in a small bowl, whisk the Arrowroot/flour/cornstarch with a couple of tablespoons of stock or water, until smooth.
- Add this slurry into your pot and stir well to combine.
- Stir in your prepared sweet potatoes, mushrooms, tomato paste, and chickpeas.
- Reduce heat to a low simmer.
- Cover, and simmer for 20 minutes, or until sweet potatoes and mushrooms are tender.
- Season with sea salt and ground black pepper to your taste then garnish with parsley.
- Serve warm in bowls with a dollop of unsweetened coconut yogurt or coconut milk, if desired.
- Enjoy!
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