Hearty Vegetable Stew
This is a hearty vegetable-forward one-pot meal, almost like a stew, or add more broth for a soupy slurpy experience. Sometimes, I use breakfast sausage as a complementary ingredient to heart-centered vegetables. I utilize many spices in this recipe; it is layered and complex, but I feel confident that if you have one spice on hand, that is enough to enhance the flavor and nutrition. After a long winter’s day of school and work, the family is hungry, and you feel too tired to cook; think of this recipe as your go-to rescue for happy, healthy tastebuds.
Ingredients:
2 tablespoons extra virgin olive oil (EVOO) @kyoord.com
4 shallots, finely chopped
1 lb high-quality breakfast sausage (if using)
1 teaspoon coriander seeds
1 teaspoon turmeric
1 teaspoon cumin
1 cup broth (chicken or vegetable @bonafideprovisions)
4 cups water
1 small head cauliflower, chopped
1 can (15 oz) white cannellini beans or cooked lentils
1 sweet potato, peeled and diced
1 fennel bulb, sliced
3 carrots, peeled and sliced
Salt and pepper to taste
1 teaspoon fenugreek
1 bunch escarole, chopped
1 chili, finely chopped (adjust to taste)
Labneh (for garnish)
A chunk of sourdough bread (for serving)
Method:
In a large pot, sauté finely chopped shallots in 2 tablespoons of evoo until translucent.
Add high-quality breakfast sausage, coriander seeds, turmeric, and cumin. Cook until the sausage is browned.
Pour in 1 cup of broth and 4 cups of water (or a combination of your choice of liquid). Let it simmer.
Add chopped cauliflower and cooked white cannellini beans. Simmer while preparing the roasted veggies.
For the roasted veggies, preheat the oven to 400°F. Toss sweet potato, fennel, and carrots with salt, pepper, evoo, and fenugreek. Roast until golden.
Once roasted veggies are ready, add them to the simmering soup. Adjust the water if necessary.
Incorporate chopped escarole into the soup. Allow it to cook until the escarole is wilted.
Check the seasoning and add chili sea salt, and pepper to taste.
Serve the hearty soup hot, garnished with a dollop of Labneh, and accompanied by a chunk of sourdough bread.
