Soups & StewsThe Galley

Make Ahead Meals -Vegetable Stew with Quinoa

Part of our Make-Ahead Meals recipe series, this Vegetable Stew with Quinoa is sure to become a family pleaser as the days become shorter and a little cooler. Filled with veggies, this soup will fill and warm you up. Like most soups, it tastes even better the next day.

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Make Ahead Meals -Vegetable Stew with Quinoa

Part of our Make-Ahead Meals recipe series, this Vegetable Stew with Quinoa is sure to become a family pleaser as the days become shorter and a little cooler. Filled with veggies, this soup will fill and warm you up. Like most soups, it tastes even better the next day.

  • Author: Karen Stoyles
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Ingredients

  • 1 acorn squash
  • 2 tbsp butter
  • 1onion, chopped
  • 23 garlic cloves, crushed
  • 2 carrots, chopped (1 cup)
  • 3 cups vegetable broth
  • 1 sweet potato, peeled and diced
  • 2 cups cauliflower florets
  • 1 cup water
  • 1 cup quinoa
  • 14 oz can crushed tomatoes
  • 1 tsp cumin
  • 1 tsp turmeric
  • 1 tsp sea salt
  • 1 tsp ground mustard
  • 3 cups kale, chopped with stems removed

Instructions

  • Cut squash in half, scoop out the seeds and steam for 20 minutes.  Let cool, peel, cut into cubes and set aside.
  • Heat butter in a large pot over medium-low heat.  Add onions, garlic and carrots.  Saute for about five minutes, adding some water if necessary.
  • Add all remaining ingredients, except for the kale.  Bring to a boil and reduce heat to low.  Add kale, cover and simmer for 20 minutes.

Karen Stoyles is a Registered Holistic Nutritionist, military wife, mother and owner of Nature Prenatal. 

Karen Stoyles, RHN

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