Last week temperatures rose to 58 degrees and then plummeted down to 17. It seems we can't win in this yo-yo of a winter season and thus my appetite suffers. I waver between wanting cooling salads and soul warming soups as often as I change my jacket.

In all honesty this last bought of cold really threw me for a loop, I just want winter to be over and spring to take hold, I am done with snow and with cold but it doesn't seem to want to give up its grasp just yet. So instead of one of my go to soups, which you can find a number of on the blog, I decided I wanted something really hearty, filling and a bit spicy thus this vegan vegetable stew was born.

Stew traditionally centers around big chunks of meat whether lamp, beef, or pork with a few potatoes, carrots, and peas thrown in for good measure. Stew however can be rich and hearty when it is loaded with veggies, spices, and stewed tomatoes.

This recipe is a simple one; sauteed onions, garlic, mushrooms, carrots, sweet potatoes, turnips and cabbage with Italian spices, tomato paste, stewed tomatoes and cider vinegar, simmered for 45 minutes until thick and spicy. I served it over toasted garlic quinoa but feel free to eat it alone, over rice or with pasta. I hope that you enjoy!

Spicy Vegan Sweet Potato, Turnip and Cabbage Stew

1 Large Onion, sliced

5 Cloves Garlic, chopped

1 pint Baby Bellas, sliced

1 stalk of Celery, chopped

4 Sweet Potatoes, cubed

3 Turnips, cubed

1/2 package of Baby Carrots

3 tbs Olive Oil

1 tbs Apple Cider Vinegar

1 tsp Pink Himalayan Sea Salt

1 tbs Basil

1 tbs Oregano

1 tbs Herbs de Provence

1 tsp Crushed Red Pepper

2 tbs Tomato Paste

2 15.5oz Cans of Stewed Tomatoes

1/2 head of Cabbage, chopped

Water

In a large pot or dutch oven heat the 3 tbs of olive oil over medium high heat adding the onions, mushrooms, and garlic, sauteing until the mushrooms have released their liquid. Add the carrots, celery, sweet potatoes, and turnips cooking for 5 minutes or until the garlic begins to brown. Add the salt, herbs and crushed red pepper, cooking for another 5 minutes until fragrant, stir in the apple cider vinegar and tomato paste, combining well before adding the stewed tomatoes. Using the 2 cans from the stewed tomatoes, fill with water and add to the pot bringing to a boil. Add the cabbage, reduce the heat and cover, simmering for 40 minutes or until tender. Add salt to taste and enjoy and healthy eating!

So here I am, sitting in my little cottage contemplating winters cold and wondering how this huge snow storm that was supposed to rock the northeast completely skipped over me. The chilly weather is here but the white stuff is absent. I think that right about now I would like a storm of sunshine as opposed to snow. I miss not wearing shoes and daylight. That being said, I know we are on the upward swing towards spring but in the meantime I need to stay warm and what better way to do so than with some soup!

This soup is super easy and can be made with whatever vegetable that you have on hand. It is a great detox soup as well. I like to make a big batch and eat it for a week if I feel like I have had too many sweets or too much wine. It helps me feel nourished and lighter. Plus it can help you get ready for bathing suit weather - I know wishful thinking at this point.

Many people use a vegetable stock when making soup but I prefer to use miso since it has a rich flavor and has strong antioxidant properties. It has been linked to curing illness, and has a wide range of nutrients including include vitamin B2, vitamin E, vitamin K, calcium, iron, potassium, choline and lecithin. Miso also increases the beneficial bacteria in your digestive tract due to the fermentation process and therefore has been found to reduce the risk of various cancers. So not only do the vegetables cleanse the system and the miso adds beneficial bacteria, the soup also has a hint of heat in order to speed up your metabolism. I hope that you enjoy!

Warming, Detox Friendly Miso Vegetable Soup

2 tbs Olive Oil

1 Large Onion, sliced

3 Cloves Garlic, minced

4 Carrots, sliced

4 Celery Stalks, sliced

2 Sweet Potatoes, cubed

2 Turnips, cubed

1/2 head of Cabbage, sliced

1 16oz can of Stewed Tomatoes

2 cups Baby Spinach

1 tbs dried Basil

1 tbs dried Oregano

1 tbs Ginger

1 tsp Crushed Red Pepper

1 tsp Paprika

1 tbs Miso Paste

4-5 cups Water

Pink Himalayan Sea Salt to taste

Heat the oil in a large stock pot. Add the onions and saute over medium high heat until softened. Add the garlic, carrots, celery, sweet potatoes, turnips, and cabbage. Let cook for a few minutes before adding the spices. Stir to distribute until fragrant. Add the stewed tomatoes, breaking them up with the back of a spoon.

Meanwhile dissolve the miso in 2 cups of hot water. Add to the pot along with 2 more cups of water. Bring to a boil then reduce heat, cover and simmer for 30 minutes or until the sweet potatoes and cooked through. Season with salt to taste.

I like to add the spinach when I eat it but feel free to stir it in during the last 5 minutes of cooking if you so desire. Enjoy and Happy Eating!