Heya everybody…
It's  Ghosty writing and I got another bit of fall comfort food for you. I just love stews in fall, because it will warm you right up when you come home. And you can make a big pot and freeze what is left.
Yes, another stew, I've posted a few of those in the past, but why the heck not :3
And it's without pumpkin. Sacrilege! *giggles*
Ehh, yeah.. sorry ^.^'
Anyhow, this time I decided to go for a warmer taste, which means I didn't extract the flavor from fresh veg, but this time I made the soup from roasted vegetables, which gives the broth a bit of a darker, more earthy taste.
As always, I'm making the broth first, then remove the mushy, cooked out vegetables (there's no taste left in those anyway) and supply some fresh veg that will give it it's final taste.

Vegetable broth
- 2 Packs of fresh soup greens (e.g. carrots, parsnip, celery, leek, parsley root)
- 2-3 onions
- 3 garlic cloves
- 1 red bell pepper
- 4-5 chestnut mushrooms
- fresh herbs (parsley, rosemary, thyme)
- 2 bayleaves
- (olive) oil
- salt
(optional: white wine for deglazing)

Peel onions, parsnip, carrots and garlic. Wash and clean the leek to remove sand, wash bell pepper and herbs. Only wipe the mushrooms with a paper towel.
Cut everything into chunks, you don't need to cut them very finely, because this part of the vegetables will only be used for making the broth.
In a large pot, heat some oil, add the vegetables and roast them until the vegetables are showing roast marks and brown residue starts to form on the bottom of the pot.
Deglaze with some water or white wine until the residue is dissolved again.
Add the herbs and bayleaf and fill the pot with water.
Bring it to a boil, then reduce the heat again and let it simmer for 2 – 2,5hours on low heat.
Pour everything through a sieve to remove the cooked out vegetables and herbs and pour the liquid into the pot again.
Just season with a bit of salt, the rest of the spices will be added later


Making the stew
- 1 piece of celery (as much as you like)
- 1 piece of parsnip
- 1 piece of leek
- 3-4 predominantly waxy potatoes
- 1 Zucchini
- 1 red bell pepper
- 3-4 chestnut mushrooms
- a handful of broccoli florets
- a handful green beans
- 2 Mini Pak Choi
- 1 can of thick white beans
- fresh herbs (parsley, rosemary, thyme)
- garlic clove
- a few dried tomatoes
- salt, freshly ground pepper, freshly ground nutmeg, a bit of cinnamon, spices after your taste (I used Ingo Holland "Gemüseschmackes" and "Garam Marsala")

Peel potatoes, carrot, parsnip, celery and garlic, wash and clean the other vegetables, wipe the mushrooms with a paper towel. Cut off the ends of the green beans and remove the fibers on the upper side. Drain the white beans.
Cut everything into bite-sized pieces and keep them ready, chop garlic and herbs finely.
Bring the vegetable broth to a simmer again and gently cook the vegetables according to their cooking time. Start with the carrots, celery and parsnip, then potatoes and bell pepper and work your way through the rest.
Season to your taste with salt, pepper, nutmeg, only a touch of cinnamon and spices after your taste.
Only warm the thick white beans in the broth. Shortly before serving, stir in the fresh herbs.
Plate your stew onto a soup plate or bowl and sprinkle some fresh herbs on top.
Please enjoy your meal :)