Northern Greens and Root Vegetable Stew

By AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

A hearty and nourishing stew combining seasonal root vegetables and leafy greens, reflecting the rustic flavors of the North Country region. This Mediterranean-inspired vegan recipe, ready in about 55 minutes, pairs olive oil, yellow onion, 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

• 3 tbsp olive oil
• 1 medium, diced yellow onion
• 3 medium, peeled and chopped carrots
• 2 medium, peeled and chopped parsnips
• 2 medium, peeled and diced potatoes
• 3 cloves, minced garlic cloves
• 5 cups vegetable broth
• 4 cups, chopped, stems removed fresh kale
• 1 tbsp, chopped fresh thyme
• 1 whole bay leaf
• 1 1/2 tsp salt
• 1 tsp black pepper
• 2 tbsp lemon juice

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large pot over medium heat. Add 1 medium diced yellow onion and sauté for 5 minutes until softened and translucent.
2. Step 2: Stir in 3 chopped carrots, 2 chopped parsnips, and 2 diced potatoes. Cook for 5 minutes, stirring occasionally, until vegetables begin to soften.
3. Step 3: Add 3 minced garlic cloves and cook for 1 minute until fragrant.
4. Step 4: Pour in 5 cups vegetable broth, then add 1 tbsp chopped fresh thyme and 1 whole bay leaf. Bring to a boil, then reduce heat to low and simmer uncovered for 25 minutes until root vegetables are tender.
5. Step 5: Stir in 4 cups chopped fresh kale and cook for an additional 5 minutes until wilted but still bright green.
6. Step 6: Remove the bay leaf, then season with 1 1/2 tsp salt, 1 tsp black pepper, and 2 tbsp fresh lemon juice. Stir well and serve hot.