Hearty Cream + Vegetables
This stew is a classic comfort dish of cream and vegetables sweetened by carrots and spiced enough to offset and enliven the cream. This version has very little protein to make it compatible with some of the protein-fasting strategies for gut health which are discussed at length in my book Fuck Portion Control. If you are not protein-fasting you can sub out or add things like green beans or even chicken to make this even more delicious. Cream does have a small amount of protein in it, so if you are tackling autism, weight loss, or using my therapy to enhance and leverage GABA to improve sleep or regenerate tissue, you should not have cream too frequently during this time, although a little won’t hurt and you can compensate by increasing biotin supplementation.
HEARTY CREAM + VEGETABLE
1/2 Stick of Butter (4-5 tbsp)
1 Large Onion, Diced.
3 Cloves of Garlic, smashed.
1 Tbsp Sea Salt + more to taste
5 or 6 Carrots, peeled + chopped.
4 or 5 Yellow Squash, cut in 3/4 inch slices
1/2 Head of Cauliflower broken into pieces
3 Small or 1 Large Yellow or Creamer Potatoes, peeled and chopped
1 Green Bell Pepper, seeded and sliced
1 Red Bell Pepper, seeded and sliced
2 Cups Cherry Tomatoes, Halved
1 Tsp Paprika or Cajun Seasoning
1/2 Tsp Cayenne Pepper
1 Quart Vegetable Broth
1 Pint Heavy Cream
1 Cup Parsley, Chopped
In a large soup pot melt butter, add diced onion, garlic, and salt, sauté on high until just turning yellow. Add carrot, paprika, and cayenne and continue sauté for another five minutes until just before onions brown. Add remaining vegetables (except parsley) and broth. Bring to boil then cover and simmer on medium-low heat for about 40 minutes until all vegetables turn soft, stirring occasionally, tasting for flavor toward the end and adding more salt if needed. When squash and cauliflower fall apart it’s done. Remove from heat, mash some vegetables to thicken slightly but not all as you want some chunkiness left. Add parsley and cream, stir together and serve.