Thick, Hearty Root Vegetable Vegan Stew - cooking recipe

Ingredients

6 cups water or 6 cups stock
3 tablespoons olive oil
1 large onion, chopped
2 large carrots, chopped
2 large celery ribs, chopped
5 ounces shiitake mushrooms, sliced
5 ounces button mushrooms, sliced
1/4 cup almond flour
1 large sweet potato, cubed
2 large rutabagas, cubed
1 large parsnip, cubed
1 large turnip, cubed
1 tablespoon sea salt
1/4 teaspoon white pepper
1 rosemary sprig
4 -5 oregano sprigs
1 sage sprig
1 bay leaf
1 bunch swiss chard, stems removed, greens roughly chopped

Preparation

Peel all vegetables before starting recipe, putting shavings in a stock pot with 6c water and some salt-to-taste to make the stock (or use your stock of choice).
Once the peeling is done, chop vegetables in order of need, which should kindof work with the cooking times. Heat oil in a large soup pan. add onions, carrots and celery. Cook at medium high heat for at least 10 minutes, stirring regularly.
Add mushrooms. Cook another 10-20 minutes, stirring regularly. At the height of the mushrooms' releasing their moisture, add almond flour and cook 2-3 more minutes.
Stir in cubed root vegetables, enough stock to cover them, herbs and salt. Bring to boil, reduce heat, cover and simmer 30 minutes.
Remove herb stems and bay leaf. Immersion blender for about 30 seconds (or take out 2 cups and use the blender). Taste test to adjust salt. Add swiss chard and white pepper to taste. simmer 10-20 minutes more.
If you're not vegan, my husband loves adding parmesan cheese to the final product. He also adores swiss chard stems washed, cut, tossed in oil, sprinkled with parmesan and baked at 400 for 15-20 minutes.