Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium brown onion, coarsely chopped
- 2 celery stalks, coarsely chopped
- 3 medium carrots, peeled and sliced
- 350g button chestnut mushrooms, halved or left whole
- 3/4 tablespoon fresh rosemary, chopped
- 1/2 tablespoon fresh thyme leaves
- 2 garlic cloves, finely minced
- 1 heaping tablespoon tomato paste
- 1 tablespoon soy sauce
- 35g plain flour
- 160 ml red apple vinegar
- 2 medium parsnips, peeled and uniformly sliced
- 250g swede, peeled and chopped into chunks
- 800 ml vegetable stock
- 2 dried bay leaves
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Prep all vegetables by washing and chopping them: coarsely chop the onion, celery, carrots, parsnips, swede, and slice the mushrooms.
- Heat olive oil in a large pot over medium heat. Sauté the chopped onion until translucent.
- Add celery and carrots to the pot, cooking for an additional 5 minutes.
- Stir in the mushrooms, rosemary, thyme, and garlic. Cook for another 5 minutes until mushrooms soften.
- Mix in tomato paste, soy sauce, and flour. Combine well before gradually adding red apple vinegar and vegetable stock.
- Add bay leaves and season with salt and pepper. Bring to a boil then lower to a simmer for 30 minutes.
- Incorporate parsnips and swede; continue cooking until tender. Adjust seasoning as needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 180
- Sugar: 8g
- Sodium: 490mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 5g
- Cholesterol: 0mg