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Weekend • Soups

Cozy Root Vegetable Stew

A hearty and comforting vegetarian stew, packed with tender root vegetables and aromatic herbs, perfect for a chilly evening.

Prep
20 min
Cook
40 min
Servings
6
Level
Weekend
Cozy Root Vegetable Stew

There's nothing quite like a warm bowl of stew to comfort the soul, and this Cozy Root Vegetable Stew delivers on all fronts! It's brimming with tender, earthy vegetables simmered in a rich, herby broth, making it the perfect plant-based antidote to a chilly day. Simple, wholesome, and incredibly satisfying.

Ingredients

Yield: 6 servings

Main

  • 2 tbsp olive oil
  • 1 large yellow onion, chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 tbsp tomato paste
  • 1 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 4 cups vegetable broth
  • 1 (14.5 oz) can diced tomatoes, undrained
  • 2 large potatoes (e.g., Yukon Gold or Russet), peeled and diced into 1-inch pieces
  • 1 large parsnip, peeled and diced into 1-inch pieces
  • 1 small sweet potato, peeled and diced into 1-inch pieces
  • 1 bay leaf
  • Salt and black pepper to taste
  • 1/2 cup frozen peas (optional)
  • Fresh parsley, chopped, for garnish

Preparation

  1. Step 1

    Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add chopped onion, carrots, and celery. Cook for 8-10 minutes, stirring occasionally, until vegetables are softened.

  2. Step 2

    Add minced garlic, tomato paste, dried thyme, and dried rosemary. Cook for 2 minutes more, stirring constantly, until fragrant.

  3. Step 3

    Pour in vegetable broth and diced tomatoes (with their juice). Add diced potatoes, parsnip, sweet potato, and the bay leaf. Bring the stew to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes, or until all the vegetables are fork-tender.

  4. Step 4

    Remove the bay leaf. Season the stew generously with salt and black pepper to taste. If using, stir in frozen peas and cook for 2-3 minutes until heated through.

  5. Step 5

    Ladle the hot stew into bowls. Garnish with fresh chopped parsley before serving. Enjoy with crusty bread for dipping!

Tips

  • Don't cut your root vegetables too small, as they will cook down in the stew. Aim for uniform 1-inch pieces.
  • For a richer flavor, roast some of the harder vegetables like carrots and parsnips before adding them to the stew.

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