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Root Veggie Stew

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Ingredients

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  • 1 yellow onion, diced
  • 3 garlic cloves, minced
  • 3 inches of ginger root, minced
  • 1 tablespoon smoked paprika
  • 1 tablespoon turmeric
  • 1/3 cup chopped Italian parsley
  • 6 ounces tomato paste
  • 3 carrots, peel and chop
  • 3 celery stalks, peel and chop
  • 3 parsnips, peel and chop
  • 1 rutabaga, peel and chop
  • 1 sweet potato, peel and chop
  • 2 golden beets (or else you will have a nice magenta soup)
  • 4 cup vegetable broth (or more as needed)
  • optional: 1 cup cooked grain such farro, rice, quinoa, pasta

Instructions

  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