Description
A hearty and comforting stew made with a medley of root vegetables simmered in a rich, creamy broth, topped with golden toasted croutons. Perfect for cold days or whenever you need a cozy, plant-based meal.
Ingredients
Scale
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, peeled and diced
- 1 parsnip, peeled and diced
- 1 small rutabaga or turnip, peeled and cubed
- 2 medium potatoes, peeled and diced
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- Salt and pepper to taste
- 4 cups vegetable broth
- 1 cup unsweetened plant-based milk (e.g., oat or almond)
- 2 tbsp all-purpose flour (or gluten-free alternative)
- 1 tbsp nutritional yeast (optional)
- 1 tbsp chopped fresh parsley (for garnish)
- For the Croutons:
- 2 cups cubed crusty bread
- 1 tbsp olive oil
- 1/2 tsp garlic powder
- 1/4 tsp salt
Instructions
- In a large pot, heat olive oil over medium heat. Add onion and garlic, and sauté for 3–4 minutes until softened.
- Add carrots, parsnip, rutabaga, potatoes, thyme, rosemary, salt, and pepper. Stir well and cook for 5 minutes.
- Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 20–25 minutes, or until vegetables are tender.
- In a small bowl, whisk plant-based milk with flour until smooth. Stir into the stew and cook for another 5–7 minutes until thick and creamy.
- Stir in nutritional yeast if using. Adjust seasoning to taste.
- While the stew simmers, make the croutons: toss bread cubes with olive oil, garlic powder, and salt. Spread on a baking sheet and toast in a 375°F (190°C) oven for 10–12 minutes, turning once, until golden and crisp.
- Serve the stew hot, topped with toasted croutons and a sprinkle of fresh parsley.
Notes
- You can blend a portion of the stew for an even creamier texture.
- Croutons can be made in advance and stored in an airtight container.
- Add white beans or lentils for extra protein and heartiness.
Nutrition
- Serving Size: 1 bowl with croutons
- Calories: 320
- Sugar: 6g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 0mg