Snow-Melted Root Vegetable Stew

By AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

A warming stew featuring melting winter root vegetables simmered in a savory broth, perfect for chilly days. This soup recipe (vegetarian), ready in about 50 minutes, pairs carrot, parsnip, and potato for a weeknight-friendly dinner. Each serving lands at about 150 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

• 2 medium carrot, diced into 1/2-inch cubes
• 1 medium parsnip, diced into 1/2-inch cubes
• 2 medium potato, diced into 1/2-inch cubes
• 1 large yellow onion, finely chopped
• 3 garlic cloves, minced
• 4 cups vegetable broth
• 2 tbsp olive oil
• 1 tsp fresh thyme leaves
• 1 tsp salt
• 1/2 tsp black pepper
• 1 bay leaf

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

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 large finely chopped yellow onion and 3 minced garlic cloves, sautéing for 5 minutes until translucent and fragrant.
2. Step 2: Add 2 diced medium carrots, 1 diced medium parsnip, and 2 diced medium potatoes to the pot. Stir to coat vegetables in oil and cook for 3 minutes until edges begin to soften.
3. Step 3: Pour in 4 cups vegetable broth, add 1 tsp fresh thyme leaves, 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 broth has a rich flavor.
4. Step 4: Remove the bay leaf, adjust seasoning with more salt or pepper if needed, and serve hot for a comforting meal.