vegan stew

 

Prep time: 15 minutes

Cooking time: 60 minutes

Serves: 4

 

 

Ingredients:

  • 10-12 roma tomatoes, halved lengthwise
  • 4 cups winter squash, peeled, seeded, and roughly chopped
  • 1 onion
  • 2 cloves garlic
  • 1-inch piece fresh ginger, peeled
  • 2 cups full-fat coconut milk
  • 2 1/2 cups vegetable stock
  • 4 Tbsp coconut oil
  • 1 fresh squeezed lemon
  • 1 cup full-fat coconut milk for garnish
  • Several sprigs basil for garnish, if desired

 

Directions:

  1. Preheat the oven to 400°F.
  2. Place the tomatoes cut side up on a baking sheet. Drizzle with oil and sprinkle with salt (both sides).
  3. Place the squash on another baking sheet, drizzle with oil, and sprinkle with salt. Rub oil over all sides of the squash.
  4. Roast the tomatoes and squash for 30 minutes, flipping the squash halfway through. The tomatoes should be shriveling but not bursting, and the squash should look nicely browned.
  5. Add all ingredients except coconut milk to the pot and cook for 30 minutes.
  6. Add 1/2 of the coconut milk and use a hand immersion blender to cream the soup.
  7. Garnish with the remainder of the coconut milk and basil if desired.

 

More comfort fuel:

Dark Chocolate Ice Cream with Raspberries on Top: Yes Please!

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