Ingredients:
- 2 bay leaves
- 1 medium butternut squash, cubed
- 1 can (28 oz, 796 ml) whole tomatoes, pureed
- 1 teaspoon chili flakes
- 1 pinches of cinnamon
- 1 fennel bulb, thinly sliced
- 2 cloves garlic, minced
- 1/2 bunch of kale
- 2 cups mushrooms, thinly sliced
- 1 tablespoon olive oil
- 1 onion, diced
- 1 parsnip, cored and diced
- 1 tablespoon rosemary, minced
- salt and pepper to taste
- 1 cup vegetable broth
Course: side dish