Rutabaga and Greens Stew

Try this stew if you are creating an internal environment to support your gut biome. Don't worry about exact amounts; vegetables come in the sizes they come in.

Ingredients

 
coconut oil (or preferred fat, enough to coat the bottom of the soup pot)
1
onion (medium, peeled and diced)
1 teaspoon
salt
1
ginger (peeled and minced)
1
rutabaga (scrubbed and diced, about 2 cups)
1
parsnip (scrubbed and diced, about 1 cup)
1
turnip (scrubbed and diced, about 1 cup)
2
carrots (scrubbed and diced)
2
bok choy (or other greens including stems, chopped and separated from the leafy greens)
1 quart
broth
2 teaspoons
mixed italian seasonings
 
juice of 1 lemon
 
salt and black pepper (to taste)
Yields:
Servings

Instructions

Heat the fat in the bottom of a large soup pot and add salt and onions. Cook on medium/low heat and sweat the onions for about 15 minutes, checking and stirring often. Adjust heat as necessary. Add ginger and continue cooking. Add diced root vegetables slowly, stirring with each addition. Add the white part or stems of the greens and stir.Add the broth, leafy greens and seasoning and simmer until just done, about 15 minutes. Flavor balance with up to one lemon's worth of juice, salt and pepper.

Dietary Preferences: