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About the Dish

  • Yellow Onion

    Yellow Onion

  • Bell Pepper

    Bell Pepper

  • Spice Blend

    Spice Blend

  • Russet Potatoes

    Russet Potatoes

  • Parsnips

    Parsnips

  • Red Quinoa

    Red Quinoa

  • Edward & Sons Low Sodium Veggie Bouillon Cube

    Edward & Sons Low Sodium Veggie Bouillon Cube

  • Tomato Paste

    Tomato Paste

  • Apple Cider Vinegar

    Apple Cider Vinegar

  • Cilantro

    Cilantro

METHOD

1
Prepare your mise en place: Peel and dice onion. Remove stem and seeds from red pepper and discard; cut flesh into 1/2-inch pieces. Cut potatoes into 3/4-inch pieces. Peel and mince garlic. Peel parsnip, remove stem; halve parsnip lengthwise and cut crosswise into 1/2-inch pieces. Pick and roughly chop cilantro leaves.
2
Place a large pot over medium heat. Add oil, onion and bell pepper. Cook 3-4 minutes, stirring frequently, until onion begins to turn translucent.
3
Add garlic and spice blend. Cook 2 minutes longer, stirring occasionally.
4
Add potatoes, parsnip, quinoa, bouillon cube, water, tomato paste and a heavy pinch of kosher salt. Bring soup to a simmer while stirring frequently.
5
Simmer 12-15 minutes, or until all ingredients are tender. Remove from heat and let the stew rest 3-4 minutes.
6
Add cider vinegar; stir to incorporate. Season to taste with kosher salt.
7
Divide the stew between 2 bowls, and top with cilantro. Enjoy!