Nordic Root Vegetable Stew

By AislePrompt Editorial · Published 2026-08-02 · Updated 2026-08-02

A hearty, warming stew featuring classic Nordic root vegetables, perfect for chilly days. This Mediterranean soup recipe (vegetarian), ready in about 55 minutes, pairs carrots, parsnips, and potatoes for a weeknight-friendly dinner. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" 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

• 3 medium carrots, peeled and diced
• 2 medium parsnips, peeled and diced
• 3 medium potatoes, peeled and cubed
• 1 large onion, chopped
• 3 garlic cloves, minced
• 4 cups vegetable broth
• 2 tbsp olive oil
• 1 tsp fresh thyme, chopped
• 1 bay leaf
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp fresh parsley, chopped for garnish

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 large chopped onion and 3 minced garlic cloves, sauté for 4 minutes until softened and fragrant.
2. Step 2: Add 3 diced medium carrots, 2 diced medium parsnips, and 3 cubed medium potatoes to the pot. Stir to combine and cook for 5 minutes, stirring occasionally.
3. Step 3: Pour in 4 cups vegetable broth, add 1 tsp chopped fresh thyme, 1 bay leaf, 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.
4. Step 4: Remove the bay leaf, adjust seasoning if needed, and garnish with 2 tbsp chopped fresh parsley before serving warm.