The Very Veggie Stew

Mindith Rahmat


Women's Fitness, Yoga, Natural Movement, Bodyweight Exercise, Kettlebells

Very Veggie Stew

very veggie stew


Prep time: 10 minutes

Cooking time: 2 hours

Serves: 6-8




  • 4 Tbsp coconut oil
  • 1 tsp Celtic sea salt or Pink Himalayan salt
  • 2 yellow onions, chopped
  • 4 cloves garlic, diced
  • 1/4 teaspoon dried thyme
  • 2 tsp coconut flour
  • 2 cups fresh spinach
  • 6 cups vegetable stock
  • 4 cups butternut squash, cut into ½ inch cubes
  • 2 cups kale, chopped
  • 1/4 cup parsley, chopped
  • 1/8 tsp freshly ground black pepper



  1. Melt butter in a large pot over medium heat.
  2. Add the onions along with 1/2 teaspoon sea salt and cook until soft, about 5 minutes.
  3. Stir in the garlic and cook until fragrant, about 30 seconds.
  4. Stir in the thyme and coconut flour. Slowly whisk in the vegetable stock and squash and bring to a simmer.
  5. Cover the pot and cook on low for 1½ hours.
  6. Before serving, add the kale, cover and let stand for 5 minutes.
  7. Stir in parsley and season to taste with remaining 1/2 teaspoon sea salt and freshly ground black pepper.


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