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Seasonal Autumn Stew

 
This recipe belongs to the top 10% of the healthiest recipes.healthy
This recipe is vegetarian.vegetarian
This recipe is vegan.vegan
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
This recipe is suitable for a paleo diet.paleo
This recipe is suitable for a primal diet.primal
 
One serving costs about $1.73

$1.73 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 fall,winter,vegetarian,vegan,gluten-free,dairy-free,healthy,paleo,primal,gluten free,dairy free,paleolithic,lacto ovo vegetarian,primal,whole 30,vegan antipasti,soup,starter,snack,appetizer,antipasto,hor d'oeuvre
spoonacular Score:94%

Spoonacular Score: 94%

 

Seasonal Autumn Stew requires approximately 45 minutes from start to finish. Watching your figure? This gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe has 232 calories, 7g of protein, and 5g of fat per serving. This recipe serves 4. For $1.73 per serving, this recipe covers 33% of your daily requirements of vitamins and minerals. Not a lot of people really liked this hor d'oeuvre. 1 person has tried and liked this recipe. It can be enjoyed any time, but it is especially good for Autumn. A mixture of cinnamon, garlic, kale, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by Foodista. Taking all factors into account, this recipe earns a spoonacular score of 93%, which is excellent. Similar recipes include Autumn Stew, Autumn Harvest Stew, and Autumn Chicken Stew.

Stew works really well with Cabernet Sauvignon, Chablis, and Malbec. Full-bodied red wines like malbec and cabernet sauvignon are the perfect accompaniment for beef stew. Fish stew probably calls for a white wine, such as chablis. You could try The Bachelor Fantasy Suite Cabernet Sauvignon Wine. Reviewers quite like it with a 5 out of 5 star rating and a price of about 20 dollars per bottle.

The Bachelor Fantasy Suite Cabernet Sauvignon Wine

In the glass, this wine is a beautiful, deep ruby red color. On the nose, aromas of black cherry, blueberry and dark plum comingle with hints of savory, dried herbs. More dark fruit flavors of blackberry and plum are evident on the soft, round palate, which is complemented by lovely spicy notes. The wine's juicy, berry flavors extend to a lingering finish, beautifully enhanced by soft, round tannins.

» Get this wine on Amazon.com

Ingredients

Servings:
2
2  bay leaves
bay leaves
2
2  bay leaves
bay leaves
1 medium
1 medium butternut squash
butternut squash
1 can
1 can whole pureed canned tomatoes
whole pureed canned tomatoes
1 tsp
1 tsp chili flakes
chili flakes
1 pinches
1 pinches cinnamon
cinnamon
1
1  fennel bulb
fennel bulb
2 cloves
2 cloves garlic
garlic
0.5 bunch
0.5 bunch kale
kale
2 cups
2 cups mushrooms
mushrooms
2 cups
2 cups mushrooms
mushrooms
1 Tbsp
1 Tbsp olive oil
olive oil
1
1  diced onion
diced onion
1
1  diced parsnip
diced parsnip
1 Tbsp
1 Tbsp rosemary
rosemary
1 Tbsp
1 Tbsp rosemary
rosemary
some
some salt and pepper
salt and pepper
1 cup
1 cup vegetable broth
vegetable broth
2  bay leaves
2
bay leaves
2  bay leaves
2
bay leaves
1 medium butternut squash
1 medium
butternut squash
1 can whole pureed canned tomatoes
1 can
whole pureed canned tomatoes
1 tsp chili flakes
1 tsp
chili flakes
1 pinches cinnamon
1 pinches
cinnamon
1  fennel bulb
1
fennel bulb
2 cloves garlic
2 cloves
garlic
0.5 bunch kale
0.5 bunch
kale
2 cups mushrooms
2 cups
mushrooms
2 cups mushrooms
2 cups
mushrooms
1 Tbsp olive oil
1 Tbsp
olive oil
1  diced onion
1
diced onion
1  diced parsnip
1
diced parsnip
1 Tbsp rosemary
1 Tbsp
rosemary
1 Tbsp rosemary
1 Tbsp
rosemary
some salt and pepper
some
salt and pepper
1 cup vegetable broth
1 cup
vegetable broth

Equipment

pot
pot
pot
pot


Instructions

  1. In a large soup pot, heat the olive oil over a medium heat. Cook onions, stirring, until golden and beginning to caramelize.
  2. Add garlic, fennel, squash, parsnip, rosemary, bay leaves, salt and pepper. Continue to cook for about five minutes until the vegetables start to soften.
  3. Add stock, pureed tomatoes and chili flakes. Cover and simmer until the vegetables are tender, about 15 minutes.
  4. Meanwhile, saute thinly sliced mushrooms in a little olive oil and butter until they start to brown.
  5. 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.
  6. Try serving topped with a little Italian flat leaf parsley and sour cream and whole wheat bread on the side

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.05
Ingredient
2 bay leaves
2 bay leaves
1 medium butternut squash
1 can whole pureed canned tomatoes
1 teaspoon chili flakes
1 pinche cinnamon
1 fennel bulb
2 cloves garlic
½ bunches kale
2 cups mushrooms
2 cups mushrooms
1 tablespoon olive oil
1 diced onion
1 diced parsnip
1 tablespoon rosemary
1 tablespoon rosemary
1 cup vegetable broth
Price
$0.04
$0.04
$1.65
$0.88
$0.10
$0.04
$0.78
$0.13
$0.29
$1.07
$1.07
$0.17
$0.24
$0.51
$0.20
$0.25
$0.76
$8.22

Nutritional Information

Quickview
244 Calories
8g Protein
5g Total Fat
49g Carbs
100% Health Score
Limit These
Calories
244k
12%

Fat
5g
8%

  Saturated Fat
0.81g
5%

Carbohydrates
49g
16%

  Sugar
16g
18%

Cholesterol
0.0mg
0%

Sodium
629mg
27%

Get Enough Of These
Protein
8g
17%

Vitamin A
22166IU
443%

Vitamin K
119µg
114%

Vitamin C
82mg
100%

Manganese
1mg
59%

Potassium
1777mg
51%

Fiber
12g
49%

Vitamin B3
7mg
40%

Vitamin E
5mg
38%

Copper
0.75mg
37%

Vitamin B6
0.71mg
36%

Folate
140µg
35%

Vitamin B2
0.59mg
35%

Magnesium
125mg
31%

Vitamin B5
2mg
29%

Vitamin B1
0.42mg
28%

Phosphorus
255mg
26%

Iron
4mg
26%

Calcium
238mg
24%

Selenium
12µg
17%

Zinc
1mg
11%

Vitamin D
0.19µg
1%

covered percent of daily need

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