WINTER VEGETABLE STEW (Rosół)

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.