Good morning and TGIF y’all on a brisk Atlanta morning. We’ve had quite the weather this week. Last night left us with cooler temps which made it a perfect night for a hearty stew with fresh and flavorful stew! This dish offered a perfect blend of sweetness with the coconut milk, parsnips and carrots and the heat from the cayenne pepper. (I had extra cayenne because this Southern Belle likes her food with a kick!) I can’t wait to eat my leftovers at lunch!!
On a different note, stay tuned for a post later today where I FINALLY offer my personal review of Barre3 and also announce the launch of our sister blog! Lots of exciting stuff! Have a great day! Enjoy!
Coconut Quinoa, Parsnip and White Bean Stew
(Serves 6 – Recipe courtesy of barre3)
1 Tbs. coconut oil
1 large yellow onion, finely chopped
2 cloves of garlic, minced
2 medium parsnips, cut into ¼-inch chunks
1 medium carrot, cut into ¼-inch chunks
1/2 cup dry quinoa
1 heaping tsp. dried thyme
1/8 tsp. cayenne pepper (a pinch more if you like a little more heat)
6-8 cups low-sodium vegetable stock
1 15-oz. can navy beans, rinsed and drained
1 15-oz. can full-fat coconut milk
4 cups spinach
Salt and pepper, to taste
- Heat a large soup pot over medium-high heat. Add the coconut oil. Once heated through, add the onion and sauté for about 8 minutes, stirring often. Add the garlic, parsnips, carrot, quinoa, dried thyme, and cayenne pepper. Cook for about 3 more minutes, stirring occasionally.
- Add vegetable stock (start with 6 cups, add more as needed) and beans. Bring to a boil. Reduce heat and simmer soup for about 30 minutes.
- Stir in coconut milk and spinach. If soup is too thick, add a bit more stock. Season soup with salt and pepper. Let flavors absorb for about 10 minutes before serving.