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Veggie Rainbow Stew Recipe

Kimberly Snyder
5 from 4 votes
Print Recipe

Ingredients
  

  • 2 fennel bulbs
  • 2 leeks
  • 1 Tbsp coconut oil
  • 8 button mushrooms
  • 5 cups vegetable stock
  • 4 medium carrots
  • 3 stalks of celery
  • 7-8 red potatoes
  • 1½ cups of water chestnuts
  • 2 Roma tomatoes
  • 1 Tbsp dried thyme
  • 1 Tbsp paprika
  • 1 tsp cumin
  • 2 tsp fresh rosemary
  • ½ cup fresh cilantro
  • Sea salt to taste
  • Freshly ground black pepper to taste

Instructions
 

  • Chop all vegetables and potatoes into 1 inch slices or cubes.
  • Saute fennel and leeks in 1 Tbsp coconut oil for about 3-5 minutes. Then add in mushrooms.
  • Combine 5 cups of vegetable stock with carrots, celery, potatoes, tomatoes, water chestnuts, tomatoes and seasonings in pot.
  • Add sauteed fennel, leeks, and mushrooms to pot.
  • Bring to boil then simmer with lid on until potatoes are tender, about 30 minutes.
  • Spoon out two cups of the broth and veggies and roughly blend in food processor.
  • Add blended mixture back to pot to create a thicker stew.
  • Garnish with cilantro and enjoy!
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