Winter Warming: Immunity-Boosting Vegetarian Stew

January is National Soup Month and this fragrant vegetarian stew is substantial enough to enjoy as a meal on its own or over basmati rice.   Chock full of nutritious goodness, it delivers a big dose of anti inflammatory power at a time of year when we all need it.  Chick peas bring a bit of toothsome crunch, fiber and protein. The Jeereem-Meerem spice mix adds exotic flavoring similar to curry. The raisins, sweet potatoes and coconut  add a sweet note. Weeknight friendly, it makes enough for leftovers. Freezes well. Soulful and healthy eating to warm up the coldest winter day.

Winter Warming: Immune Boosting Vegetarian Stew

• Servings: 8
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• 1 large onion, diced roughly
• 2 T olive oil
• 4 carrots, sliced
• 1 sweet potato, diced roughly
• 2 c of cooked and mashed butternut squash
• 28 oz can of diced tomatoes
• 3 cups cauliflower florets
• 3 c of broth
• 14 oz can of chickpeas, rinsed
• 1 1/4 c raisins
• 1/4 c shredded coconut
• 1T fresh ginger, grated
• 1 T Jeerem-Meerem spice mix, recipe follows
• lime to serve

In a large pot, heat oil and cook onion until translucent.  Add carrots and sweet potatoes and cook a few minutes.  Add broth, tomatoes, cauliflower, spice mix, ginger  and squash and bring to a boil.  Reduce heat and simmer about 45 minutes until carrots are soft.  Add the chickpeas and raisins and cook a few minutes until raisins are plumped up.  Serve with a squeeze of lime and shredded coconut.

Jeerem-Meerem Spice Mix: (from Goan Imports Blog)

Combine: 1 t ground cumin + 3/4 t ground turmeric + 1/2 t cinnamon + 1/8 t ground cloves + 1/4 t chili powder + 1/3 t black pepper   Store in an airtight container and use as you would a curry spice.  Recipe will yield extra spice for future use and will keep for 2 months in an airtight container.