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5 from 4 votes
chunky root vegetable stew recipe
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Chunky Root Vegetable Stew
Prep Time
15 mins
Cook Time
40 mins
 

An autumn inspired chunky root vegetable stew that's full of nourishing vegetables including parsnips, carrots, leeks, turnips and more.

Course: Soup
Cuisine: American
Keyword: Dinner, soup, stew, vegetables
Servings: 6
Calories: 352 kcal
Ingredients
  • 4 TBSP butter (sub coconut oil to make it vegetarian)
  • 4 large carrots , peeled
  • 3 medium parsnips , peeled
  • 1 medium turnip , peeled
  • 2 large leeks , washed and cut into 1/4 inch circles
  • 8 scallions (white parts and minimal amounts of green cut into small pieces)
  • 1 large butternut squash , peeled and cubed
  • 2 pounds Yukon Gold potatoes , peeled
  • 5 cups chicken broth (sub vegetable broth to make it vegetarian)
  • 2 cloves garlic , peeled and diced
  • 1/2 cup fresh marjoram leaves
  • salt & pepper to taste
Instructions

  1. Cut all vegetables into 1/4 inch pieces.

  2. In a large soup pot, add the butter and melt over medium high heat until melted. Add the carrots, parsnips, turnip, leeks, scallions and butternut squash, stir and cover. Lower heat to low and cook covered for 15 minutes to sweat the vegetables.

  3. Remove lid, add salt & pepper to taste, and add broth. Simmer uncovered for 5 minutes.

  4. Add potatoes and garlic and simmer for 15 minutes or until potatoes are cooked through. Add marjoram, mix in and taste. Adjust salt & pepper if needed. Serve warm or at room temperature.

Nutrition Facts
Chunky Root Vegetable Stew
Amount Per Serving
Calories 352 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 5g31%
Cholesterol 20mg7%
Sodium 211mg9%
Potassium 1826mg52%
Carbohydrates 61g20%
Fiber 13g54%
Sugar 11g12%
Protein 12g24%
Vitamin A 22380IU448%
Vitamin C 74mg90%
Calcium 199mg20%
Iron 8mg44%
* Percent Daily Values are based on a 2000 calorie diet.