This stew was inspired by the delicious looking piles of root vegetables and lush greens at our local natural food store and a very cold and wet windy day!
Winter Roots and Kale Stew
3 stalks celery
1/2 a yellow onion
4 medium carrots, peeled
2 medium parsnips, peeled
1/2 a large celery root, peeled
a large handful of kale leaves, ribs removed
2 cloves garlic, minced
1 Tablespoon fresh squeezed lemon juice
splash of tamari soy sauce
sea salt to taste
2 Tablespoons minced fresh parsley
4 cups veggie broth plus 1-2 cups of water depending on desired thickness
Chop the celery, onion, carrots, parsnips and celery root into medium to large bite sized chunks. Slice the kale into about half-inch pieces.
Coat the bottom of a large soup pot lightly with the olive oil, when warm add the celery and onions and saute over medium heat till onions begin to brown slightly.
Add the root vegetables and stir around for a moment, then add minced garlic, broth and water. Let cook covered on medium low till roots begin to soften.
Add lemon juice, tamari, kale and parsley and cook for another 5-10 minutes.
Taste for salt and add as desired.
Dish up into soup bowls and enjoy!