Comfort Foods: Rosemary Sweet Potato Stew
Rosemary Sweet Potato Stew is one of my all time favorites.
It can easily be made vegan. Or if you are a carnivore my favorite meat to add is Italian Sausage cut into rounds.
As I've said before, soup making is an art. If you want more potatoes and less sweet potatoes change it up. if you hate the parsnips leave them out. If you like Garlic on everything, Add some! make the recipe work for you.
Ingredients:
- 2 lbs Sweet potatoes
- 1 1/2 lbs White potatoes
- 3 large Leeks
- 2 lbs Carrots
- 1 lb Parsnips
- 3 branches fresh Rosemary
- 4 C broth (can be vegtable, chicken, or even water)
- 4Tbsp Olivie oil, Coconut oil, or grass fed butter
- Salt to taste (approx 4 Tbsp)
- Water
- optioinal - 12oz Italian Sausage
Instructions:
Fill bottom of an 8 Qt pot with Oil or butter. I used my favorite 8 qt dutch oven, but any 8 qt pot will do.
Cut leeks into thin rounds and brown over medium-low heat.
Add 4 cups of broth (or water) & Rosemary, turn heat to high.
Cut (and if desired peel) all vegetables into bit size pieces and add to pot.
Cover with water & salt and bring to a boil.
Once at a rolling boil, reduce heat to a high simmer and let simmer until vegetable are tender.
If adding meat:
Cut sausage into 1/2 inch rounds and cook through in a skillet on the stove top. Add sausage to soup once vegetables are tender, serve hot, and enjoy.
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