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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

Prep Time 30 mins
Cook Time 30 mins
Course Main Course, Side Dish
Servings 4 People


  • 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