This nourishing, hearty, slightly spicy stew brings together the best of winter's harvest for a satiating cold weather meal that's restorative too.
1 large onion, diced
3 medium garlic cloves, minced
3 tablespoons olive oil
1 large carrot, diced
2 peppers chopped (bell or other large pepper)
32 ounces stock (low sodium, vegetable or chicken)
6 cups water
¼ cup quinoa
4 medium sized sweet potatoes, chopped in ½ inch cubes
12 petite potatoes or fingerlings chopped in ½ inch cubes (or sub 1 more medium sweet potato)
6 basil leaves, minced
2 star anise
Pinch cayenne
Pinch white pepper
1 tsp. each smoked paprika, dried tarragon, mild pepper powder, dried parsley, and dried thyme
1 tablespoon harissa
1 teaspoon salt
3 ounces salt pork/bacon, chopped (if bacon, cook before, cool and chop)
Bunch of kale, de-stemmed and chopped
Heat olive oil to medium in a large stock pot. Cook diced onion gently until translucent. Add minced garlic. Be careful not to overcook garlic to avoid bitterness. Once garlic is lightly browned and onion is cooked, add stock and water. Bring to a boil. Add carrots, sweet potatoes, potatoes and quinoa. Once boiling again, reduce heat to simmer.
Add minced basil, cayenne, paprika, white pepper, anise, tarragon, mild pepper powder, parsley, thyme, harissa and salt. Add pork. If you'd prefer a vegetarian soup, sub two teaspoons of salt for pork.
Simmer uncovered for at least 2 hours. When ready to serve, add one or two handfuls of chopped kale to each bowl and stir into soup.
Produce for this recipe was provided courtesy of The Turnip Truck. The Turnip Truck works with more than 50 small, local farms to get their fruits, vegetables, dairy and other products to Atlanta area restaurants, schools and institutions. By tackling the challenges of storage and distribution to deliver products, they bring local, sustainable food to businesses with ease, advancing the cause of slow food and local food in Atlanta.
Recipe by Gresham Cash
Photograph by Paige French