Warm Indoor Winter Vegetable Stew with Root Herbs

By AislePrompt Editorial · Published 2026-05-30 · Updated 2026-05-30

A comforting stew packed with hearty root vegetables and aromatic herbs ideal for escaping cold weather indoors. This soup recipe (vegetarian), ready in about 50 minutes, pairs carrot, parsnip, and potato for a weeknight-friendly dinner. 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 "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, peeled and diced
• 2 medium parsnip, peeled and diced
• 2 medium potato, peeled and diced
• 1 large yellow onion, chopped
• 3 garlic cloves, minced
• 2 tbsp olive oil
• 4 cups vegetable broth
• 2 tsp fresh thyme, chopped
• 1 tsp fresh rosemary, chopped
• 1 tsp salt
• 1/2 tsp black pepper
• 1 bay leaf
• 2 tbsp chopped fresh parsley, for garnish

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 chopped yellow onion and sauté for 5 minutes until translucent and fragrant.
2. Step 2: Stir in 3 minced garlic cloves and cook for 1 minute until aromatic but not browned.
3. Step 3: Add 2 diced carrots, 2 diced parsnips, and 2 diced potatoes to the pot. Stir for 3 minutes to combine and soften slightly.
4. Step 4: Pour in 4 cups vegetable broth, then add 2 tsp chopped fresh thyme, 1 tsp chopped fresh rosemary, 1 tsp salt, 1/2 tsp black pepper, and 1 bay leaf. Bring stew to a boil.
5. Step 5: Reduce heat to low and simmer uncovered for 30 minutes, or until vegetables are tender and stew thickens slightly.
6. Step 6: Remove bay leaf, adjust seasoning if needed, and ladle stew into bowls. Garnish each serving with 2 tbsp chopped fresh parsley.