Kilimanjaro Root Vegetable Stew

By AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

Hearty stew featuring mountain-grown vegetables and herbs, slow-simmered to perfection with earthy spices. This East African-inspired soup recipe, ready in about 55 minutes, pairs sweet potatoes, carrots, parsnips for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 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 medium, peeled and diced 1/2 inch sweet potatoes
• 1 cup diced 1/2 inch carrots
• 1 cup diced 1/2 inch parsnips
• 1 medium, finely chopped onion
• 3 cloves, minced garlic
• 4 cups chicken stock
• 1 tbsp chopped fresh thyme
• 1 tsp chopped fresh rosemary
• 1 can (14 oz) diced tomatoes
• 2 tbsp olive oil
• 1/2 tsp sea salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: Heat olive oil in a large Dutch oven over medium heat. Add chopped onion and sauté for 5 minutes until translucent and slightly golden.
2. Step 2: Add minced garlic, thyme, and rosemary. Cook for 1 minute until fragrant, stirring constantly to prevent burning.
3. Step 3: Stir in diced sweet potatoes, carrots, and parsnips. Cook for 3 minutes, stirring frequently.
4. Step 4: Add chicken stock, diced tomatoes, 1/2 tsp sea salt, and 1/4 tsp black pepper. Bring to a gentle simmer.
5. Step 5: Reduce heat to low, cover, and simmer for 25-30 minutes until vegetables are tender when pierced with a fork.
6. Step 6: Remove lid, increase heat to medium, and simmer uncovered for 5 minutes to slightly thicken the broth.
7. Step 7: Taste and adjust seasoning with additional salt or pepper as needed before serving.