02/12/2025
Ethos Nutrition 💚 Hello December.
As we head deeper into the winter months keep warm with nourishing stews, soups, casseroles and traybakes made with seasonal produce.
Here is a recipe for you to enjoy.
Root vegetable stew with split yellow peas – serves 4-5 (ideal for batch-cooking)
1 cup split yellow peas, soaked in water for 6 hours
2 medium carrots
2 medium sweet potatoes
2 medium potatoes
1 medium onion, chopped
1 large parsnip
140g celeriac, peeled
1 clove garlic, peeled and chopped
2 tbsp butter from grass fed
1 tsp sweet paprika
1 heaped tsp Italian mixed herbs
2 tbsp tomato puree
1 ½ cup water
2 dollops of miso (fermented soy beans)
4 tbsp of collagen powder
1 heaped tsp of dulse (seaweed) flakes
4 tbsp fresh parsley chopped
Poor most of the water into a large pot, add the soaked peas, paprika and herbs and stir thoroughly. Cover and bring to boil. Then lower the heat, add the butter and simmer (covered or nearly covered) for 10 minutes on medium heat. Carefully give it a good stir with wooden spoon from time to time. Make sure the peas do not stick at the bottom of the pot.
Meanwhile scrub the vegetables clean with vegetable brush under running water. Leave the peel on all vegetables except the celeriac. Chop all vegetables into similar medium size and transfer to the pot with cooking split peas. Mix well and cook for 40 minutes or until peas are soft on medium heat covered. Stir occasionally and add remaining water if needed.
Then add the miso, collagen powder, dulse flakes, tomato puree and parsley. Gently stir. Dish up each serving with a crusty gluten free bread/roll or oat cake.
For Slow Cooker: Cook all ingredients on low for 6 hours.
Recipe by Ethos Nutrition
