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