This winter harvest stew with carrot and apple is a new family favorite. It’s really a stoup because it’s chock-full of veggies and it’s perfectly thick but you can still enjoy the broth with bread.
The recipe is a result of making a series of consecutive batches with tweaks and small changes along the way. It started with an idea based on another recipe calling for a similar combination of veggies paired with cashews, raisins, and rice. It was a fine recipe, but tasted as if it couldn’t decide what it wanted to be.
So I stripped down the ingredients, sampling it without the cashews and raisins, and ultimately replaced the rice with a more protein rich grain that isn’t as greedy for moisture.
What I’ve Learned
I’ve learned that purple carrots like ‘Cosmic Purple’ or ‘Purple Dragon’ give it heightened flavor without comprising rooty sweetness. One or two orange or yellow carrots thrown into the mix is fabulous too. Deeply purple carrots, carrots that are purple to their core like ‘Black Knight’ compete with cabbage in the savory category, so use them sparingly.
What You Need
- 2 bunches carrots or 8 to 10 carrots equalling about 4 cups chopped carrots. I like to use purple carrots.
- 1 medium Savoy or Napa cabbage or about 4 cups thinly sliced. The name savoy describes wrinkly or rippled leaves.
- 2 medium onions chopped
- 2 Tbsp good olive oil
- Fresh ground salt & pepper to taste
- Pinch of red pepper flakes
- 1 bold tasting apple (not yellow or red delicious) chopped into bite sized pieces.
- 2 Tbsp tomato paste
- 8 cups vegetable broth
- 1/4 cup quinoa
- 2 cups chick peas *optional
- 1 handful fresh parsley
- Greek or full fat plain yogurt. Or, for a vegan option, a wedge of lemon or lime for each serving
What You Do
- Wash and chop veggies.
- Heat olive oil in a large soup pot.
- Once warm, sauté onion, carrots, and cabbage 10 to 12 minutes on low heat.
- Stir in a few cracks of salt, pepper, and red pepper flakes while simmering.
- Peel and chop apple while the veggies cook.
- After 10 minutes, add apple, tomato paste, veggie broth, quinoa, and chick peas.
- Consider substituting cannellini beans for chick peas depending on the ultimate flavor you’re after. Cannellini beans will give the stew a meaty flavor and texture, especially if you caramelize them with garlic and olive oil before adding. Chick peas will keep the soup light while adding protein.
- Stir in a few more cracks of salt and pepper.
- Bring to a boil then reduce to a simmer.
- Simmer on low heat for 35 minutes.
Serve hot with a spoonful of yogurt or a squeeze of citrus for a vegan option and garnished with fresh parsley. Pair with crusty bread. Opt for gluten free bread or make it grain free all together, it will still be fabulous.
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