Seasonal Autumn Stew

Photo: Melody Wey

Ingredients

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

1/2 bunch of kale

salt and pepper to taste

1 pinches of cinnamon

2 bay leaves

Preparation

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.

Add stock, pureed tomatoes and chili flakes. Cover and simmer until the vegetables are tender, about 15 minutes.

Meanwhile, saute thinly sliced mushrooms in a little olive oil and butter until they start to brown.

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.

Try serving topped with a little Italian flat leaf parsley and sour cream and whole wheat bread on the side