• HOME

  • ABOUT

  • RECIPES

  • ADVICE

  • COOKING BASICS

  • RECIPES

  • TRAVEL RECS

  • PRESS & MENTIONS

  • HEALTH COACHING WITH ME

  • More

    THE FIT MRS

    • Instagram App Icon
    • Google+ Classic
    • Pinterest App Icon
    • Facebook Basic Black
    • Twitter Basic Black

    BABY FOOD: MAMA & BABY FRIENDLY GREEN SMOOTHIE

    November 21, 2016

    BABY FOOD 101 + MY FIRST BABY PUREE RECIPE

    October 25, 2016

    Flourless, Grain Free Banana Bread

    September 26, 2016

    SAVORY VEGETABLE CRUMBLE

    August 18, 2016

    Turmeric Ginger Oatmeal

    August 10, 2016

    ADVICE: HIDDEN SUGARS

    August 5, 2016

    ADVICE: Mama's Milk - The Good, the Bad and the Delicious

    July 27, 2016

    IT TAKES TWO...

    June 2, 2016

    MY FAVORITE PREGNANCY SAFE BEAUTY PRODUCTS

    February 8, 2016

    5 HEALTHIEST BREAKFASTS DURING PREGNANCY

    February 2, 2016

    Please reload

    WINTER VEGETABLE STEW (Rosół)

    January 6, 2015

    After a major fresh produce shopping spree in France, I decided throw a ton of vegetables into a pot and make a light vegetable soup. Though it can last for days (as I tend to make enough soup for an army), you can also use the vegetable broth to cook meat, rice, quinoa, buckwheat or any other grain you like. In Poland, stock is called 'rosół' and it reminds me of my winter days spent in Krakow! I ate a lot of soup, and as beets are a major part of Polish cuisine and my diet, I threw a few in there. To change things up a bit, I added a few pieces of fresh ginger and turmeric - making this a perfect detox soup. My husband loved this soup; so far it has been our dinner for the past two nights, but tonight I think I will make a rice dish using the rest of the stock! 

     

    Ingredients: 

    6 cups of water

    3 beets

    5 carrots

    1/2 large pumpkin

    1 sweet potato

    2 onions

    1 shallot

    1 bunch of parsley

    1 bunch of cilantro

    3 pieces of fresh ginger (about 1 inch)

    2 small pieces of fresh turmeric

    3 lemons

    4 tbsp extra virgin olive oil

    2 tbsp salt

    1/2 tsp cayenne pepper

    1 tsp paprika

    1/2 tsp black pepper

    4 pieces of lemon peel

     

    Directions:

    Chop the beets, carrots, pumpkin, sweet potato, onions, shallot, parsley, and cilantro. In a large stovetop pot, add all of the vegetables, parsley, cilantro, ginger, turmeric, salt, cayenne, paprika and black pepper. Add the water and olive oil. Using a vegetable peeler, peel a few pieces of the lemon rind. Cut the lemons in half, squeeze all the juice into the soup, and add the lemons and the rind in the broth. Bring to a boil and cook for 30 minutes. Reduce the heat to low, and simmer for another 30 minutes to several hours. 

     

    The longer the soup cooks on low, the more flavorful the broth becomes. I also like to squeeze in a bit more lemon juice when served. 

    Tags:

    #soup #vegetables #vegan #glutenfree #dinner #pumpkin #detox #sweetpotato #ginger #turmeric #health #healthblog #eatclean

    Please reload

    Follow Me
    • Facebook Basic Black
    • Twitter Basic Black
    • Google+ Basic Black

    join us

     for the 

    PARTY

    Recipe Exchange @ 9pm!