Creamy Root Vegetable Stew with Toasted Croutons
	
		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.
	 
	
		
							- Author: Mariem
 
							- Prep Time: 15 minutes
 
							- Cook Time: 35 minutes
 
							- Total Time: 50 minutes
 
							- Yield: 4 servings 1x
 
							- Category: Main Course
 
							- Method: Simmered
 
							- Cuisine: European-Inspired
 
							- Diet: Vegan
 
					
	 
	
		
		
			
- 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
 
		 
	 
	
		
		
			
- 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
 
					
	 
	
		Keywords: creamy root vegetable stew, vegan stew, winter comfort food, toasted croutons, hearty plant-based meal