It’s another fall day in the Chicago area and that means soup time! Don’t allow the seasonal shifts and the inevitable approach of winter, keep you from embracing your creativity in the kitchen.

Also, I like to use this time to buckle down on creating healthy meals for the upcoming holiday season and avoid the temptations of overindulging in foods that don’t do anything good for my body or mindset!

That doesn’t mean I don’t have fun meals and snacks during the holidays. It simply means that by staying aligned and balanced I’m more likely to sustain healthy habits that serve my higher good in mind, body, and spirit.

Today’s recipe is a simple, healthy and filling fall stoup that’s loaded with goodness and an awesome full-bodied flavor!

Ingredients:

  1. 5 medium potatoes or 2 cups, cubed.(Preferably Yukon gold or red potatoes).
  2. 1 medium (2 cups) butternut squash, cubed.
  3. 1 cup of cubed sweet potatoes.
  4. 2 cups of shredded kale.
  5. 2 cups of shredded red cabbage
  6. 1 cup of thin sliced/shredded Brussels sprouts.
  7. 5 cups of water.
  8. 2 tablespoons of sea salt.
  9. 1 tablespoon of curry powder.
  10. 1/2 teaspoon of spicy paprika.
  11. 1/4 teaspoon of dried thyme.
  12. 1 tablespoon coconut oil
  13. 3 tablespoons of olive oil.
  14. 1/4 teaspoon of allspice.
  15. 1/4 teaspoon of nutmeg.

Putting it all together:

Bring your water to a boil using a medium-sized pot. Next, add all your spices and sea salt to the water and boil until the mixture begins to release its aroma. Add your cubed potatoes (including the sweet potatoes) to the water and allow to cook for 15 minutes before adding in the squash (you don’t want to overcook your squash).

A good rule of thumb is to add the ingredients that require the most cooking time first and then incorporate the remaining ingredients accordingly. Since I want to preserve my nutrients as much as possible, I typically add my greens and more delicate veggies last.

Once all of the veggies have been added, allow the stew to simmer with the olive and coconut oil for 15 minutes (i.e. add the greens in the last ten minutes of cooking time).

Remove your stew from the stove top and allow to set for 3mins and then this savory dish is ready to serve!

 

Tonye Tariah

Tonye Tariah

Freedom At The Crossroads Founder

Tonye Tariah, Holistic Health Strategist and founder of Freedom at The Crossroads Blog, helps free women from inaction and unhealthy habits so they can get fit, healthy, and live free. Her approach is “the cookie cutter method only works for cookies,” meaning she helps each person in a unique way helps them transform their lives from the inside out. She’s not about helping you lose weight quick. She’s about changing your habits and helping you fall in love with yourself so you can live a life with pure joy.