Root Veggie Stew




  1. heat some olive oil in large pot over medium heat
  2. add the onion and sautée until translucent
  3. stir in the garlic, ginger, paprika, turmeric and parsley and cook for about 1 minute, until fragrant
  4. add the tomato paste and stir well
  5. add the remaining ingredients, bring to a boil, then reduce to a simmer and cook until all the veggies are soft
  6. if using, stir in the cooked grains at this point and heat until warm throughout
  7. remove from heat and serve
  8. leftovers are good in the fridge for up to 1 week or freezer for up to 1 month