Vegetable Stew with carrot and green garlic wonderbroth
Roasted carrots and pecans pureed with ginger, garlic and onion. Cranberry beans, collards, chervil and parsley.
Roasted carrots and pecans pureed with ginger, garlic and onion. Cranberry beans, collards, chervil and parsley.
Roasted carrots and pecans pureed with ginger, garlic and onion. Cranberry beans, collards, chervil and parsley.
WHY IT’S A GOOD MEAL
The balance of healthy fats, protein (cashews!), grains and greens make for a superbly well-rounded meal that doesn’t skimp on flavor. AND it’s got a fun mix of textures. Because lunch should be a break, not monotony.
INGREDIENTS
Vegetable stock (onions, carrots, celery, mushrooms, garlic), carrots, cranberry beans, kale, onion, garlic, green garlic, ginger, chervil, parsley, salt, cider vinegar, maple syrup.
Contains: Tree Nuts.
REHEATING INSTRUCTIONS
Thaw completely and reheat in microwave or on a stovetop, stirring first if you’re only serving part of the container--ingredients are layered in the containers.
If reheating on a stovetop, heat a couple of tablespoons of water to simmering, then add soup to prevent sticking.