Shunt Stew

By AislePrompt Editorial · Published 2026-04-01 · Updated 2026-04-01

A hearty, aromatic stew inspired by the concept of fluid flow, blending root vegetables and herbs for a comforting dish. This soup recipe (vegetarian), ready in about 55 minutes, pairs carrots, celery, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "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 medium, diced carrots
• 2 stalks, sliced celery
• 1 large, chopped onion
• 3 cloves, minced garlic
• 2 tbsp tomato puree
• 4 cups vegetable broth
• 2 medium, cubed potatoes
• 1 tsp, fresh or 1/2 tsp dried thyme
• 1 bay leaf
• 2 tbsp olive oil

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 large onion, 2 stalks celery, and 3 cloves garlic, sauté for 5 minutes until softened and fragrant.
2. Step 2: Stir in 2 tbsp tomato puree, cook for 2 minutes until slightly thickened. Add 4 cups vegetable broth, 2 medium potatoes, 3 medium carrots, and 2 stalks celery, bring to a simmer.
3. Step 3: Season with 1 tsp thyme, 1 bay leaf, and a pinch of salt. Cook for 20-25 minutes until vegetables are tender, then stir in 1/2 cup chopped fresh parsley. Serve warm.