When I think fall, I think comfort foods like stews. But often thick soups and stews means red meat, butter and cream. If you like thick soups and stews but don’t want to add a lot of butter or cream than this recipe is for you. The simple act of smashing some white beans will give the stews a thick and meaty texture without meat, flour or cream! Also strong spices and flavors with give soups and stews a pop of flavor without adding calories. I love making soups and stews ahead of time, often on a Sunday while I watch football. They are also great recipes to incorporate into your Prep day! Give this recipe a shot and let me know what you think of vegan comfort food!
- 2 cups of chopped butternut squash
- 3 cloves of garlic chopped
- 1 cup carrots chopped
- 1/2 yellow onion diced
- 1 cup celery chopped
- 1 cup diced turnip
- 5 cups spinach/kale
- 2 cans low sodium white beans
- 24 oz vegetable stock
- 2 tbsp olive oil
- 1 tbsp ginger
- 1/2 tbsp nutmeg
- 1/2 tbsp cumin
- 1 tsp cayenne pepper (to taste)
Enjoy this flavor packed stew!!
Challenge this week to think outside the box when it come to making comfort foods. Comfort food doesn’t also have to mean meats, heavy creams and pastas. A simple step like smashing some beans can give you the texture you are looking for without all that added fat!