Spiced Apple Cider Root Vegetable Stew with Rosemary

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Course Soup

Cuisine American

Servings 4 people

Equipment

Large pot
Cutting board
Knife

Ingredients

2 tablespoons olive oil
1 large onion, diced
3 cloves garlic, minced
4 cups cubed mixed root vegetables (carrots, parsnips, sweet potatoes, beets)
2 cups apple cider
3 cups vegetable broth
2 sprigs fresh rosemary
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Salt and black pepper to taste

Instructions

Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until it softens, about 5 minutes.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the cubed root vegetables along with the cinnamon and nutmeg. Stir to coat the vegetables evenly.
Pour in the apple cider and vegetable broth. Add the rosemary sprigs and bring the mixture to a simmer.
Cover the pot and cook for 25 to 30 minutes until the vegetables are tender when pierced with a fork.
Remove the rosemary sprigs. Taste and season with salt and black pepper as needed before serving.

Notes

Use a mix of colorful beets and orange sweet potatoes to keep the stew visually bright. Fresh rosemary works best here. If you need to prep ahead, chop the vegetables the day before and store them in water in the fridge to prevent browning. Leftovers reheat well on the stove with a splash of broth to loosen the texture.

Course: Soup
Cuisine: American
Equipment: Large pot, Cutting board, Knife