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Vegan Winter Root Stew

Print Recipe
Course Soups, Chilis & Stews
Servings 8 servings

Ingredients
  

  • 1 tablespoon Herbes de Provence
  • 1 onion chopped
  • coconut oil
  • 8 cups root vegetables cut into cubes: turniips, carrots, beets, rutabaga
  • 1 vinegar or lemon juice
  • 2 quarts vegetable broth
  • 0.5 cabbage shredded

Instructions
 

  • Put enough coconut oil in a soup pot to coat the bottom. Saute one chopped onion until golden. Add 8 cups of cut root vegetables. Stir and coat with the oil and continue cooking until a little golden. Season with 1 TBS Herbes de Provence and a splash of vinegar or lemon juice. Add 2 quarts of vegetable broth (We used half strength “Better than Bouillon”) Add ½ cabbage, shredded. Cook until the vegetables are fork tender, about 15 minutes simmering. Add broth or water as needed.  (Recipe #874)