Slow-Simmered Root Vegetable Stew with Thyme

By AislePrompt Editorial · Published 2026-04-09 · Updated 2026-04-09

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A comforting, deeply flavored stew featuring earthy root vegetables simmered until tender in a fragrant herb broth. This soup recipe, ready in about 65 minutes, pairs olive oil, onion, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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.

Prep: 20 min Cook: 45 min Serves 4 Comfort Food cuisine 250 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

2 tbsp olive oil
1 large, diced onion
2, peeled and diced into 1/2-inch cubes carrots
2, peeled and diced into 1/2-inch cubes parsnips
2 medium, peeled and diced into 1/2-inch cubes potatoes
1, white part only, sliced leek
3 cloves, minced garlic
1 tsp dried thyme
4 cups vegetable broth
1 bay leaf
1/2 cup, chopped fresh parsley
to taste salt
to taste black pepper

Dutch ovens worth buying for low-and-slow cooking → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Heat 2 tbsp olive oil in a large Dutch oven over medium heat. Add 1 large diced onion and cook for 5 minutes until softened, stirring occasionally.
Step 2: Add 2 diced carrots, 2 diced parsnips, and 2 diced potatoes, stirring to coat with oil. Cook for 3 minutes until slightly softened.
Step 3: Add 1 sliced leek and 3 minced garlic cloves, then stir in 1 tsp dried thyme. Cook for 2 minutes until fragrant.
Step 4: Pour in 4 cups vegetable broth and add 1 bay leaf. Bring to a gentle simmer, then reduce heat to low. Cover and simmer for 45 minutes, or until vegetables are tender.
Step 5: Remove bay leaf and stir in 1/2 cup chopped fresh parsley. Season with salt and pepper to taste. Serve hot.