Name: Easy Fall Stew
Prep time: 30 min
Cook time: 30 min
Ingredients: 1 Whole Butternut squash; 1 Whole Daikon Radish, diced; 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)

This easy fall soup recipe is amazing!

Use a conventional pot, an instant pot or a traditional pressure cooker (done in half the time). (NOTE: pressure cookers cook faster than an instant pot or conventional pot and each brand cooks differently. If your traditional pressure cooker is new to you it may take a few times trying the recipe to get it just right.)

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

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

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Prep Time 30 mins

Cook Time 30 mins

Course Main Course, Side Dish

Servings 4 People

Ingredients

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

Instructions

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

Create your own easy fall soup recipe

Use up all of your veggies (& other foods) that need to be eaten up before they expire.

My motto is: use what you have, buy what you need!

I had on hand: butternut squash, rotisserie chicken, onions, garlic & bone broth, use what you have!

All you need is:

veggies (a root and a green veggie are best)
a protein
& a carbohydrate
Broth (The flavor is best with a bone broth but you can easily make your own broth with bone-in meats and extra veggies or a nice veggie broth.)