Root Vegetable Miso Stew

Ingredients

• 2 tablespoons extra-virgin olive oil
• 2 tablespoons unsalted butter or coconut oil
• 4 large leeks (white part only) or 1 medium yellow onion, coarsely chopped
• 4 garlic cloves, minced
• 2 tablespoons fresh ginger root, peeled and finely chopped
• 1 fennel bulb, cored and coarsely chopped
• 1/4 teaspoon red pepper flakes (optional)
• sea salt
• 2 pounds (about 8 cups) assorted root vegetables, (such as winter squash, rutabaga, carrots, sweet potato, celery root, parsnips, turnips) peeled and coarsely chopped
• 2 teaspoons fresh thyme or 1 tsp dried thyme
• 1 piece of kombu seaweed
• 1 bay leaf
• 6 cups filtered water
• 4 tablespoons (heaping) of mellow miso paste

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