This Organic Veggie Stew is the perfect warm dish for a cool and crisp autumn night. It’s simple and easy to prepare, with all the gut-healing and anti-inflammatory benefits of turmeric and bone broth. Enjoy!
Organic Veggie Stew
Course:
Protocol:
Servings
4
Ingredients
- 32 ounces 946.37 ml bone broth
- 1 yellow onion diced
- 2 cloves garlic minced
- 3 carrot chopped
- 1 sweet potato peeled and chopped
- 3 stalks celery chopped
- 1 yellow squash chopped
- 1 Tbsp 14.79 ml rosemary approximately 3 sprigs
- 1/2 tsp 2.46 ml sea salt to taste
- 1/2 tsp 2.46 ml ground black pepper to taste
- 1/4 tsp 1.23 ml ground turmeric
- 1 avocado for garnish
- kale for garnish
Instructions
- Combine the broth, onion, garlic, carrots, sweet potato, celery, squash, rosemary, salt, pepper, and turmeric in a slow cooker or large soup pot.
- Bring the mixture to a boil, then lower the heat and let it simmer for 30 minutes, or cook it on a low setting in the slow cooker for 6 hours.
- To serve, top each bowl with fresh avocado slices and a handful of chopped kale.
