Herb-Infused Root Vegetable Stew
A warming, vegetable-packed stew with earthy root flavors and aromatic herbs, perfect for soothing days. This french-inspired soups (whole30) ready in about 40 minutes pairs carrots, parsnips, zucchini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 2, 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
- 1 cup carrots
- 1 cup parsnips
- 1/2 cup zucchini
- 2 cups chicken broth
- 2 cloves garlic
- 1 tsp fresh thyme
- 1 tbsp olive oil
- 1/4 tsp sea salt
- 1/8 tsp black pepper
Instructions
- Step 1: Dice 1 cup carrots and 1 cup parsnips into 1/2-inch cubes. Peel and dice 1/2 cup zucchini.
- Step 2: Heat 1 tbsp olive oil in a medium pot over medium heat. Add 2 minced garlic cloves and cook for 1 minute until fragrant.
- Step 3: Add diced carrots, parsnips, and zucchini to the pot. Stir for 2 minutes to coat vegetables in oil.
- Step 4: Pour in 2 cups chicken broth, then add 1 tsp fresh thyme, 1/4 tsp sea salt, and 1/8 tsp black pepper.
- Step 5: Bring to a gentle simmer, cover, and cook for 20-25 minutes until vegetables are tender.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Herb-Infused Root Vegetable Stew take to make?
Total time is about 40 minutes (15 min prep + 25 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 Herb-Infused Root 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 carrots from drying out.
Can I substitute ingredients in Herb-Infused Root 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 Herb-Infused Root Vegetable Stew for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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.
Is Herb-Infused Root Vegetable Stew whole30?
Yes — this recipe is tagged whole30 based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Perfect for a cold evening, the herbs really shine.
- ★★★★★
Loved the depth of flavor! Made it for my family and they devoured it.
- ★★★★☆
The stew was delicious, but the carrots took longer to cook than expected.
