Underground Shelter-Inspired Roasted Root Vegetable Stew

By AislePrompt Editorial · Published 2026-06-02 · Updated 2026-06-02

A hearty and warming stew featuring a medley of roasted root vegetables simmered in a savory broth, inspired by the cozy shelter setting of the film Hidden. This soup recipe (vegetarian), ready in about 60 minutes, pairs carrots, parsnips, and red potatoes for a weeknight-friendly dinner. Each serving lands at about 230 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 cut into 1-inch chunks
• 2 medium parsnips, peeled and cut into 1-inch chunks
• 4 small red potatoes, quartered
• 1 large yellow onion, diced
• 4 minced garlic cloves
• 3 tbsp olive oil
• 2 tbsp tomato paste
• 4 cups vegetable broth
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp chopped for garnish fresh parsley

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Instructions

1. Step 1: Preheat the oven to 425°F. Toss 3 medium peeled carrots, 2 peeled parsnips, and 4 quartered small red potatoes with 3 tbsp olive oil and 1/2 tsp salt on a baking sheet. Roast for 25 minutes until tender and edges are golden.
2. Step 2: While vegetables roast, heat 1 tbsp olive oil in a large pot over medium heat. Add 1 large diced yellow onion and 4 minced garlic cloves; sauté for 5 minutes until translucent and fragrant.
3. Step 3: Stir in 2 tbsp tomato paste, 1 tsp dried thyme, and 1 tsp dried rosemary. Cook for 2 minutes to deepen flavors.
4. Step 4: Add the roasted root vegetables to the pot along with 4 cups vegetable broth, 1/2 tsp black pepper, and remaining 1/2 tsp salt. Bring to a simmer and cook gently for 15 minutes for flavors to meld.
5. Step 5: Ladle the stew into bowls and garnish each with 2 tbsp chopped fresh parsley before serving warm.