Ayurvedic Fall Cleanse Recipe: Harvest Stew

This simple stew is easy to digest and makes use of seasonal vegetables.

This simple stew is easy to digest and makes use of seasonal vegetables.


  • 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


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
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Nutrition Information

  • Serving Size 6
  • Calories 284
  • Carbohydrate Content 15 g
  • Cholesterol Content 0 mg
  • Fat Content 5 g
  • Fiber Content 4 g
  • Protein Content 1 g
  • Saturated Fat Content 1 g
  • Sodium Content 0 mg
  • Sugar Content 0 g
  • Trans Fat Content 0 g
  • Unsaturated Fat Content 0 g