Vegetable Stew

Comfort Food · Winter · 90 min · Serves 6 · By The Lesapor Kitchen

This hearty vegetable stew is perfect for winter nights. It's packed with nutritious root vegetables and herbs, making it a comforting and healthy option for the whole family. Enjoy it with crusty bread for a complete meal.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 carrots, sliced
• 2 stalks celery, sliced
• 2 medium potatoes, peeled and cubed
• 1 parsnip, peeled and cubed
• 1 turnip, peeled and cubed
• 1 1/2 cups butternut squash, peeled and cubed
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• 6 cups vegetable broth
• 1 can (15 ounces) diced tomatoes
• Salt, to taste
• Black pepper, to taste
• 1/4 cup fresh parsley, chopped

Method

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until softened, about 5 minutes.
2. Add the carrots, celery, potatoes, parsnip, and turnip. Cook for another 5-7 minutes, stirring occasionally.
3. Stir in the butternut squash, thyme, rosemary, and bay leaf. Cook for 2 minutes until fragrant.
4. Pour in the vegetable broth and diced tomatoes. Bring to a boil, then reduce heat to low and let simmer uncovered for about 45 minutes, or until all vegetables are tender.
5. Season the stew with salt and black pepper to taste. Remove the bay leaf before serving.
6. Garnish with fresh parsley and serve warm with crusty bread.