Curried Cauliflower-Pumpkin-Black Bean Warming Stew

As we head into the holiday season, here is a recipe to keep you eating nutritiously in between all the excesses of this time of year.  Chock full of veggies and warming spices, this is a thick stew-like soup that will fuel you with loads of antioxidants, protein, vitamins and minerals,  great fiber and wonderful flavor.   It will keep you satisfied and energized throughout the holidays.  It can be frozen in smaller portions. Substantial enough to enjoy as a meal, it is a fragrant bowl of goodness to keep you nourished during this stressful time of year.  Top it off with shredded coconut, pomegranate arils, toasted pumpkin seeds or big dollops of yogurt.

• Servings: 12
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• 1 yellow onion, diced
• 1 tablespoon of olive oil
• 2 sweet potatoes, peeled and diced
• 4 carrots, sliced
• 1 head of cauliflower cut in florets
• 3 cups of broth
• 2 14-oz cans of black beans, rinsed and drained
• 28 oz can of diced tomatoes
• 2 15-oz cans of pumpkin purée
• 1 tablespoon of curry spice
• 1 teaspoon of ground cumin
• 1/2 teaspoon of ground ginger or 1 tablespoon of fresh grated ginger
• 1/2 teaspoon of red pepper flakes
• 1 teaspoon of salt
• 1/2 teaspoon of black pepper
• 3 tablespoons of apple cider vinegar
• 1 cup of raisins
• Toppings:  pomegranate arils, shredded coconut, toasted pumpkin seeds,  dollops of yogurt, for serving

1. In a soup pot, cook the onion in the oil until translucent.  Add the sweet potatoes and carrots and cook for 3 minutes, stirring to prevent sticking.  Add all the remaining ingredients except for the toppings.  Bring to a boil then reduce heat and cook covered about 45 minutes until the carrots and cauliflower are tender. Taste and adjust the seasonings to taste.
2. Laddle into big bowls and add desired toppings.