Ayurvedic Fall Cleanse Recipe: Harvest Stew
This simple stew is easy to digest and makes use of seasonal vegetables.
Ingredients
- 2 tbsp olive oil
- 1 small onion, medium-diced
- 1–2 tsp sea salt
- 1 large carrot, roll-cut
- 2 small parsnips, roll-cut
- 2 cups butternut squash, large-diced
- 2 cups green cabbage, diced
- 2 tsp fresh rosemary leaves
- 2 tsp fresh thyme leaves
- 4 cups vegetable stock
Preparation
In a large soup pot, heat the olive oil on medium-high, then sauté the onions. When onions start to sweat, about 2 minutes, add a pinch of salt and the carrot. Add parsnips until they sweat, about 2 minutes; repeat with squash and then cabbage.
Add a pinch of salt and continue to sauté vegetables until they begin to stick to the bottom of the pan.
Add the rosemary and thyme, stir, and deglaze by adding a little vegetable stock and scraping up sticky parts of the vegetables. Add more salt to taste, plus the rest of the stock. Bring to a boil, reduce to a simmer, cover, and simmer on low for a half hour. Taste occasionally and add more salt, rosemary, or thyme until desired flavor is achieved.
See also Ayurvedic Teatox: 9 Grounding + Balancing Brews for Fall
Return to the 4-Day Ayurvedic Fall Cleanse
Nutrition Information
- Serving Size: 6
- Calories: 284
- Carbohydrate Content: 15 g
- Fat Content: 5 g
- Fiber Content: 4 g
- Protein Content: 1 g
- Saturated Fat Content: 1 g
