This fall stew recipe is as easy as it is amazing!
Use a pot, an instant pot or a pressure cooker (done in half the time). This is one of our fall family favorites because we all LOVE a good home cooked meal, but don’t always have the time! This recipe is adapted from The Self Healing Cookbook by Kristina Turner
Easy Fall Stew
- 1 Whole Butternut squash Cut into bite size squares. RESERVE ¼- 1 cup of FINELY diced squash. This will break down and make the soup thick. If you want it thicker reserve a full cup.
- 1 Whole Daikon Radish, diced bite sized ***Note: . If you cannot find it in the store you can substitute with any radish.
- 1 carrot, sliced into ¼ in rounds
- 1 whole Onion, diced 2 Tbps Extra Virgin Olive Oil
Salt to taste
- 2 Stalks celery, diced
- ½ Cup burdock root, finely diced If you cannot find Burdock substitute with finely diced Parsnips.
- 4 Cups Bone Broth
- ¾ whole Rotisserie Chicken, diced Veterinarian substitute Tempeh or Tofu
- 4 Cups Your favorite grain or pasta rice, millet, quinoa, chickpea pasta, etc.
- 2 tbps extra virgin olive oil
- salt to taste
- Add EVOO & Veggies to a large stock pot (instant pot or pressure cooker)
- Cook until soft, do not brown.
- Add Bone broth & Salt (if using a boxed broth you most likely will NOT need to add salt.)
- Cook about 40 minutes covered on medium low
- Start Rice (cook about 20 minutes)
- Taste & adjust salt if needed
- Add Chicken, Tempeh or Tofu and brown rice