Ingredients
- 6 cups bone or vegan broth (Rich Bone Broth for broth recipes)
- 1 cup chopped carrots
- ½ cup quinoa or kasha (toasted buckwheat groats)
- ½ cup dried split mung beans or split red lentils, rinsed and drained
- ½ cup winter squash or pumpkin puree
- 2 tbsp raw apple cider vinegar
- 1 tbsp minced garlic
- 2 tsp freshly grated ginger
- 1 tsp ground turmeric
- ½ tsp ground cumin
- ½ tsp pink rock or gray sea salt (reduce to ¼ tsp if using a salted broth)
- 1 cup chopped Swiss chard, kale, bok choy or broccoli, including stems
Optional Booster
- 1 cup sliced fresh burdock root, in dime-size pieces, or 2 Tbsp dried chopped dandelion root
To Serve
- 2 Tbsp extra virgin olive oil or coconut oil
- ½ cup fresh parsley or cilantro
How to Make It
- In a medium saucepan over high heat, bring all the stew ingredients, except the 1 cup of green vegetables, to a rapid boil, stirring occasionally. Include the burdock or dandelion root if using.
- Decrease the heat to low, cover and simmer for 20 minutes. Add the greens, and cook for 5 to 10 minutes longer.
- Serve warm in bowls, and top with a drizzle of the olive oil or coconut oil and the fresh herbs.