Hearty Vegetable Stew

Course Soups  

Prep Time 45 minutes 

Cook Time 3 hours 

Total Time 3 hours 45 minutes 

Servings 8


  • 1 pound large carrots peeled, spiralized, and riced-about 2 to 2.5 cups
  • 3 tablespoons butter
  • 3 tablespoons olive oil
  • 2 cups button mushrooms chopped
  • 1.5 cups cubed butternut squash I used frozen
  • 1 leek thinly sliced (the white and pale green part)
  • 1 tablespoon garlic
  • 3 tablespoons almond flour
  • 3 tablespoons tomato paste
  • 1/2 cup dry red wine
  • 3 cups vegetable broth preferably homemade
  • 14.5 ounce can diced tomatoes with juice I used fire-roasted
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried thyme
  • 1 teaspoon sea salt
  • 10 grinds pepper
  • 2 cups collard greens stems removed and thinly sliced, or kale


  1. Peel and spiralize the carrots.
  2. In small batches, with a high speed blender or food processor, rice the carrot spirals (with a Vitamix, pulse on speed 3 for a couple of seconds). Repeat until all the carrot spirals are done.
  3. In a large pot or dutch oven, heat 3 tablespoons of butter and 3 tablespoons of olive oil on medium heat. Once warm, add the mushrooms, onion, leek, garlic, and butternut squash and sauté until soft, approximately 10 minutes.
  4. Add the almond flour and tomato paste and stir until the flour is well combined, about 1 minute.
  5. Add a 1/2 cup dry red wine and simmer for 2 minutes.
  6. Add the vegetable broth, diced tomatoes, rosemary, thyme, and salt and pepper.
  7. Increase the heat to medium high and bring to a boil.
  8. Transfer to a slow cooker and add the carrot rice.
  9. Cook on low for 2 hours and 30 minutes.
  10. Add the collard greens (or kale) and re-cover. Turn to high and cook for another 30 minutes.
  11. Transfer to a serving bowl and enjoy.

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