Very Veggie Stew

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  • 5 (1)
130 MIN
6 SERVING
Medium

PROTEIN

20g

CARBS

141g

CALORIES

851kcal

SUGAR

36g

cholesterol

695mg

FAT

23g

Ingredients

Serving

2 tbsp

pink Himalayan salt ( or Celtic sea salt )

1 tsp

onion ( chopped )

2 medium

clove garlic ( diced )

4 cloves
1/4 tsp, ground

butternut squash ( cut into ½ inch cubes )

4 cup
2 cup, chopped
1/4 cup chopped
1/8 tsp, ground

Very Veggie Stew

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  • 5 (1)

Instructions

Step 1

Melt butter in a large pot over medium heat.

Step 2

Add the onions along with 1/2 teaspoon sea salt and cook until soft, about 5 minutes.

Step 3

Stir in the garlic and cook until fragrant, about 30 seconds.

Step 4

Stir in the thyme and coconut flour. Slowly whisk in the vegetable stock and squash and bring to a simmer.

Step 5

Cover the pot and cook on low for 1½ hours.

Step 6

Before serving, add the kale, cover, and let stand for 5 minutes.

Step 7

Stir in parsley and season to taste with remaining 1/2 teaspoon sea salt and freshly ground black pepper.

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