Last week I received my first order from a local organic farm share program that I joined. For just $38 I procured a box of veggie only produce that since we are in the winter farming months, means lots of root veggies. Some things I recognized and others I had to research a bit to figure out what to pair them with or what to expect on taste. This weekend in Florida we were coming off of a week of very chilly temps but looking to some really dreary and rainy weather for the weekend so I decided to break out my slow cooker and put together a stew recipe that I could set and forget for the day and look to enjoy a nice soup that evening.
Normally, when I think of root vegetables, I think a lot of unappetizing, at times, flavors that turn dull and somewhat bland if you do not choose the right flavor combinations. So when I thought about what I would put together for this flavorful stew, I made sure that I included some really great spice combinations that give it the oomph it needs to leave us feeling satiated. Here’s how I put this one pot wonder together . . .
- 1 can organic Vegetable broth
- 5 cups water
- 2 leeks, washed and chopped
- 6 purple potatoes, diced
- 7 sunchokes, washed and diced
- 2 carrots, washed and diced (I left the outer layer of skin on these)
- 3 garlic cloves, minced
- 3 teaspoons kosher salt
- 1 tablespoon Badia Complete Seasoning
- 1 tablespoon garlic powder
- 1 teaspoon Marjoram Leaves
- 1 teaspoon black pepper (I always used fresh cracked for better quality product)
In your slow cooker, combine all ingredients and set to cook for 10 hours. If you have a crock pot, set the crock pot to high and cover.
After enjoying this stew this weekend, I think I will opt to add a can of coconut milk after the stew is finished cooking and then use my immersion blender to enjoy it as a creamy soup option.
With cooking soups, possibilities and flavor combinations are up to your imagination. I love to try new recipes or variations of favorites. For this meal, I served our stew as a side which I paired with a grilled garlic marinated Portobello Mushroom cap and some roasted Brussels Sprouts and Zucchini.