Anna’s Spiced Winter Vegetable Stew
A hearty stew of root vegetables and warming spices that brings cozy comfort on chilly days, inspired by Anna’s brave journey through snowy Arendelle. This mediterranean-inspired soups ready in about 55 minutes pairs olive oil, medium, diced yellow onion, medium, peeled and chopped carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 tbsp olive oil
- 1 medium, diced yellow onion
- 3 medium, peeled and chopped carrots
- 2 medium, peeled and chopped parsnip
- 1 large, peeled and cubed sweet potato
- 3, minced garlic cloves
- 1/2 tsp ground cinnamon
- 1 tsp ground cumin
- 4 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp, chopped fresh parsley
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium diced yellow onion and sauté for 4-5 minutes until translucent and fragrant.
- Step 2: Add 3 chopped carrots, 2 chopped parsnips, and 1 large cubed sweet potato to the pot. Cook for 6-7 minutes, stirring occasionally until vegetables begin to soften.
- Step 3: Stir in 3 minced garlic cloves, 1/2 tsp ground cinnamon, and 1 tsp ground cumin; cook for 1 minute until spices are aromatic.
- Step 4: Pour in 4 cups vegetable broth and 1 can (14.5 oz) diced tomatoes with juices. Season with 1 tsp salt and 1/2 tsp black pepper. Bring to a boil, then reduce heat to low and simmer uncovered for 30 minutes until vegetables are tender and stew thickens.
- Step 5: Stir in 2 tbsp chopped fresh parsley just before serving. Ladle into bowls and enjoy a warming, spiced meal perfect for cold weather.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Anna’s Spiced Winter Vegetable Stew take to make?
Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Anna’s Spiced Winter Vegetable Stew?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Anna’s Spiced Winter Vegetable Stew?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Anna’s Spiced Winter Vegetable Stew for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Anna’s Spiced Winter Vegetable Stew?
Mediterranean soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
