11 Healthy Winter Vegetable Stew Recipes Packed with Root Vegetables

Winter stews are a simple way to get more vegetables into your meals when the weather turns cold. Root vegetables like carrots, parrots, and sweet potatoes hold up well in these dishes and add natural sweetness. The recipes below use everyday ingredients and basic steps to keep things straightforward. You can adjust the spices or swap in what you have on hand without much trouble. These ideas work for making a batch to eat over a few days.

Tips for Cooking Root Vegetable Stews

These tips will help you get the best results from stews full of winter roots.

Cut Vegetables Evenly

Chop root vegetables into similar sized pieces. This helps them cook at the same pace and keeps the texture consistent.

Brown the Base Ingredients

Cook onions and any firm roots in oil first. Browning adds flavor that plain simmering cannot match.

Use the Right Liquid Amount

Start with less broth than you think you need. Root vegetables release water as they cook and can thin the stew too much.

Add Delicate Greens Last

Stir in spinach or kale during the final minutes. They wilt quickly and stay bright instead of turning mushy.

Double the Batch for Freezing

Make extra and portion it into containers. These stews hold up well in the freezer for busy nights later.

Hearty Moroccan Chickpea and Root Vegetable Tagine Stew

This stew combines sweet root vegetables with chickpeas in a warm spice blend. It works well for cold nights when you want a filling plant-based meal that still feels light.

The tagine simmers slowly so the vegetables soften and the broth thickens with natural flavors. Each bite offers tender chunks of carrot, sweet potato, and parsnip in a lightly spiced tomato base.

Hearty Moroccan Chickpea and Root Vegetable Tagine Stew

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Course Main Course

Cuisine Moroccan

Servings 4 people

Equipment

• Large Dutch oven
• Cutting board
• Knife

Ingredients

  

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 2 carrots, peeled and sliced
• 1 large sweet potato, peeled and cubed
• 2 parsnips, peeled and chopped
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 2 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1 teaspoon paprika
• Salt and black pepper to taste
• 1/4 cup chopped fresh cilantro
• Lemon wedges for serving

Instructions

 

• Heat the olive oil in a large Dutch oven over medium heat. Add the onion and cook until it softens, about 5 minutes. Stir in the garlic and cook for 1 minute more.
• Add the cumin, cinnamon, ginger, and paprika. Stir for 30 seconds until the spices smell fragrant.
• Add the carrots, sweet potato, and parsnips. Cook for 3 minutes, stirring to coat the vegetables with the spices.
• Pour in the diced tomatoes, vegetable broth, and chickpeas. Season with salt and black pepper.
• Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 25 to 30 minutes until the root vegetables are tender.
• Remove the lid and let the stew simmer uncovered for 5 minutes if you want a thicker broth. Stir in the chopped cilantro just before serving. Offer lemon wedges on the side.

Notes

Simmering the root vegetables in their own juices brings out extra sweetness, so taste before adding more salt. If the stew thickens too much on the second day, stir in a splash of broth when reheating. It pairs best with simple couscous or flatbread rather than heavy sides.

Course: Main Course
Cuisine: Moroccan
Equipment: Large Dutch oven, Cutting board, Knife

Spicy Thai Coconut Curry Root Vegetable Stew with Lemongrass

This stew brings Thai curry flavors into a simple winter meal built around root vegetables. The coconut milk creates a creamy base while lemongrass and red curry paste add bright, spicy notes that cut through the cold.

It works well after a long day when you want something warming but not heavy. The roots soften just enough to soak up the broth, giving each spoonful a mix of tender texture and bold seasoning.

Spicy Thai Coconut Curry Root Vegetable Stew with Lemongrass

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Course Soup

Cuisine Thai

Servings 4 people

Equipment

• Large Pot
• Cutting Board
• Knife

Ingredients

  

• 1 tablespoon coconut oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 2 stalks lemongrass, bruised
• 3 tablespoons Thai red curry paste
• 3 cups cubed root vegetables (carrots, sweet potatoes, parsnips)
• 1 can (13.5 oz) full-fat coconut milk
• 2 cups vegetable broth
• 1 tablespoon lime juice
• Salt to taste
• Fresh cilantro leaves for serving
• Sliced red chili for garnish

Instructions

 

• Heat the coconut oil in a large pot over medium heat. Add the onion and cook until it softens and turns translucent.
• Stir in the garlic, ginger, and bruised lemongrass. Cook for about one minute until the mixture smells fragrant.
• Add the red curry paste and stir for 30 seconds to coat the aromatics.
• Add the cubed root vegetables, coconut milk, and vegetable broth. Bring everything to a gentle simmer.
• Cook uncovered for 20 minutes, stirring occasionally, until the root vegetables are tender when pierced with a fork.
• Remove the lemongrass stalks. Stir in the lime juice and add salt to taste.
• Ladle into bowls and top with fresh cilantro leaves and sliced red chili.

Notes

Bruise the lemongrass firmly with the back of a knife before adding it so the oils release into the broth. If the stew thickens after sitting, stir in a little extra broth when reheating to restore the right consistency. The red chili garnish adds a fresh hit of heat that balances the creamy coconut base.

Course: Soup
Cuisine: Thai
Equipment: Large Pot, Cutting Board, Knife

Rustic Italian White Bean and Rosemary Winter Root Stew

This stew brings together creamy white beans and a mix of winter root vegetables in one pot. Rosemary adds a woodsy note that pairs well with the earthy flavors of carrots, parsnips, and potatoes. It works well on cold evenings when you want something filling but still vegetable-focused.

The texture stays hearty with tender chunks of root vegetables and soft beans in a light broth. It comes together with basic pantry items and seasonal produce, making it a reliable choice for weeknight meals or weekend batch cooking.

Rustic Italian White Bean and Rosemary Winter Root Stew

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Course Soup

Cuisine Italian

Servings 4 people

Equipment

• Large pot
• Wooden spoon
• Knife

Ingredients

  

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 3 carrots, peeled and chopped
• 2 parsnips, peeled and chopped
• 2 medium potatoes, peeled and cubed
• 2 cans (15 oz each) white beans, drained and rinsed
• 2 sprigs fresh rosemary
• 4 cups vegetable broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons chopped fresh parsley

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the onion and cook until it softens, about 5 minutes. Stir in the garlic and cook for 1 minute more.
• Add the carrots, parsnips, and potatoes to the pot. Stir to coat the vegetables with the oil and cook for 3 minutes.
• Pour in the vegetable broth. Add the white beans, rosemary sprigs, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to low.
• Cover the pot and simmer for 25 minutes, or until the root vegetables are fork-tender. Remove the rosemary sprigs before serving.
• Ladle the stew into bowls and top each serving with chopped fresh parsley.

Notes

Simmer the rosemary sprigs whole so the flavor stays balanced without woody bits in the final dish. If the stew thickens too much on the second day, add a splash of broth when reheating. The parsley at the end adds a fresh contrast to the cooked roots and beans.

Course: Soup
Cuisine: Italian
Equipment: Large pot, Wooden spoon, Knife

Indian Spiced Lentil, Turnip, and Sweet Potato Stew

This stew brings together earthy turnips and sweet potatoes with hearty lentils in a warming broth. Indian spices add depth without overwhelming the vegetables, making it a good choice for cold evenings when you want something filling yet simple to prepare.

The lentils soften into a thick base while the root vegetables hold their shape. It works well as a weeknight dinner or for batch cooking since the flavors hold up after a day or two in the fridge.

Indian Spiced Lentil, Turnip, and Sweet Potato Stew

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Course Soup

Cuisine Indian

Servings 4 people

Equipment

• Large pot
• Cutting board
• Knife

Ingredients

  

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 1 teaspoon cumin seeds
• 1 teaspoon ground turmeric
• 1 teaspoon garam masala
• 1/2 teaspoon cayenne pepper
• 1 cup brown lentils, rinsed
• 2 medium turnips, peeled and cut into 1-inch cubes
• 2 medium sweet potatoes, peeled and cut into 1-inch cubes
• 4 cups vegetable broth
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh cilantro
• Lemon wedges for serving

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the onion and cook until it softens, about 5 minutes.
• Stir in the garlic, ginger, cumin seeds, turmeric, garam masala, and cayenne pepper. Cook for 1 minute until the spices smell fragrant.
• Add the brown lentils, turnip cubes, and sweet potato cubes to the pot. Pour in the vegetable broth and stir to combine.
• Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 25 to 30 minutes until the lentils are tender and the vegetables are cooked through.
• Season with salt and black pepper. Taste and adjust the seasoning if needed.
• Ladle the stew into bowls. Top each serving with chopped cilantro and serve with lemon wedges on the side.

Notes

Brown lentils keep their shape better than red lentils during the simmer, which helps the stew stay chunky. If the broth thickens too much after sitting, add a splash of water when reheating. The lemon wedges brighten the spices right before eating, so add them at the table rather than during cooking.

Course: Soup
Cuisine: Indian
Equipment: Large pot, Cutting board, Knife

French Herbes de Provence Mushroom and Beet Root Stew

This stew brings together earthy beets and meaty mushrooms in a broth seasoned with classic French herbs. It makes a filling meal on cold nights when you want something warm and vegetable focused. The beets turn tender while the mushrooms add a savory bite that balances the sweetness of the roots.

The flavors stay simple and herbal with just enough depth from slow simmering. It works well for weeknight dinners or weekend meal prep since the ingredients hold up nicely after cooking.

French Herbes de Provence Mushroom and Beet Root Stew

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Course Main Course

Cuisine French

Servings 4 people

Equipment

• Large pot
• Cutting board
• Vegetable peeler

Ingredients

  

• 2 tablespoons olive oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 pound cremini mushrooms, quartered
• 3 medium beets, peeled and cut into 1-inch cubes
• 2 carrots, peeled and sliced
• 2 teaspoons Herbes de Provence
• 4 cups vegetable broth
• 2 tablespoons tomato paste
• Salt and black pepper to taste
• 2 tablespoons chopped fresh parsley

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook for 4 minutes until the onion softens.
• Add the mushrooms and cook for 5 minutes until they release their liquid and start to brown.
• Stir in the beets, carrots, and Herbes de Provence. Cook for 2 minutes to coat the vegetables with the herbs.
• Add the vegetable broth and tomato paste. Stir until the tomato paste dissolves into the broth.
• Bring the mixture to a boil, then lower the heat and cover the pot. Simmer for 35 minutes until the beets and carrots are tender.
• Season with salt and black pepper. Ladle into bowls and top each serving with chopped fresh parsley.

Notes

Beets need the full simmer time to soften, so check them with a fork before turning off the heat. If the broth reduces too much, add a splash of water during cooking. Leftovers taste even better the next day after the herbs have settled.

Course: Main Course
Cuisine: French
Equipment: Large pot, Cutting board, Vegetable peeler

Smoky Mexican Chipotle Sweet Potato and Carrot Stew

This stew brings warmth to cold evenings with its smoky heat from chipotle peppers balanced by sweet root vegetables. It works well for weeknight dinners when you want something filling yet simple to prepare. The texture stays hearty with tender chunks of sweet potato and carrot in a lightly spiced broth.

Smoky Mexican Chipotle Sweet Potato and Carrot Stew

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Course Soup

Cuisine Mexican

Servings 4 people

Equipment

• Large pot
• Cutting board
• Knife

Ingredients

  

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 2 chipotle peppers in adobo sauce, finely chopped
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 2 large sweet potatoes, peeled and cubed
• 4 medium carrots, peeled and sliced
• 1 (14-ounce) can diced tomatoes
• 4 cups vegetable broth
• Salt and black pepper to taste
• Fresh cilantro, chopped (for serving)
• Lime wedges (for serving)

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the onion and cook for 5 minutes until it softens.
• Stir in the garlic, chipotle peppers, cumin, and smoked paprika. Cook for 1 minute until the spices smell fragrant.
• Add the sweet potatoes and carrots to the pot. Stir to coat the vegetables with the spice mixture.
• Pour in the diced tomatoes and vegetable broth. Bring the mixture to a boil, then reduce to a simmer.
• Cover and cook for 25 minutes until the sweet potatoes and carrots are tender when pierced with a fork.
• Season with salt and black pepper. Ladle into bowls and top with fresh cilantro. Serve with lime wedges on the side.

Notes

Simmer a few minutes longer if you prefer thicker broth, or add a splash more broth if it reduces too much. The chipotle amount sets the heat level, so start with one pepper and taste before adding the second. Leftovers reheat well on the stove with a little extra broth to loosen the texture.

Course: Soup
Cuisine: Mexican
Equipment: Large pot, Cutting board, Knife

Earthy Japanese Miso Daikon and Parsnip Stew

This stew pairs the clean bite of daikon with the natural sweetness of parsnips in a light miso broth. It works well on weeknights when you want a simple, warming meal that still feels fresh.

The flavors stay earthy and savory, with a soft texture from the simmered roots and a slight brothiness that coats each bite without feeling heavy.

Earthy Japanese Miso Daikon and Parsnip Stew

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Course Soup

Cuisine Japanese

Servings 4 people

Equipment

• Large Pot
• Cutting Board
• Knife
• Whisk

Ingredients

  

• 2 medium daikon radishes, peeled and cut into 1-inch pieces
• 3 parsnips, peeled and sliced into 1/2-inch rounds
• 1 yellow onion, diced
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 4 cups vegetable broth
• 3 tablespoons white miso paste
• 1 tablespoon sesame oil
• 2 green onions, thinly sliced (for serving)
• 1 tablespoon toasted sesame seeds (for serving)

Instructions

 

• Heat the sesame oil in a large pot over medium heat. Add the onion, garlic, and ginger and cook for 3 minutes until the onion softens and the mixture smells fragrant.
• Stir in the daikon pieces and parsnip rounds. Cook for 2 minutes to coat the vegetables lightly with the oil and aromatics.
• Pour the vegetable broth into the pot. Bring the mixture to a boil, then lower the heat and simmer uncovered for 20 minutes until the daikon and parsnips are tender when pierced with a fork.
• Place the miso paste in a small bowl and ladle in about 1/2 cup of the hot broth. Whisk until smooth, then stir the mixture back into the pot.
• Heat the stew for 2 more minutes on low heat without letting it boil. Remove from heat and ladle into bowls.
• Top each serving with sliced green onions and toasted sesame seeds.

Notes

Dissolve the miso fully in warm broth before adding it so the stew stays smooth. The parsnips release enough sweetness to balance the salt in the miso, so taste before adding any extra seasoning. Leftovers keep in the fridge for three days and reheat gently on the stove with a splash of water to loosen the broth.

Course: Soup
Cuisine: Japanese
Equipment: Large Pot, Cutting Board, Knife, Whisk

Ethiopian Berbere Lentil and Golden Beet Stew

This stew pairs sweet golden beets with hearty lentils and warm Ethiopian berbere spice for a bowl that feels both nourishing and full of flavor. It works well on cold nights when you want something simple yet satisfying that uses winter root vegetables.

The beets soften into tender bites while the lentils give the stew body and the berbere adds earthy heat. It comes together in one pot and holds up well for lunches or dinners later in the week.

Ethiopian Berbere Lentil and Golden Beet Stew

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Course Soup

Cuisine Ethiopian

Servings 4 people

Equipment

• Large pot
• Cutting board
• Knife

Ingredients

  

• 1 cup brown lentils, rinsed
• 2 medium golden beets, peeled and cubed
• 1 large onion, diced
• 2 carrots, sliced
• 3 garlic cloves, minced
• 2 tablespoons berbere spice blend
• 1 tablespoon tomato paste
• 4 cups vegetable broth
• 2 tablespoons olive oil
• Salt to taste
• Fresh parsley, chopped, for garnish
• Lemon wedges, for serving

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the onion and carrots and cook for 5 minutes until the onion turns soft.
• Stir in the garlic and berbere spice and cook for 1 minute until fragrant.
• Add the cubed golden beets, rinsed lentils, tomato paste, and vegetable broth. Stir to combine.
• Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 35 minutes, stirring once or twice, until the lentils and beets are tender.
• Taste and add salt as needed. Ladle into bowls and top with chopped parsley. Serve with lemon wedges on the side.

Notes

Berbere spice blends vary in heat, so start with the full amount and add more at the end if you want extra warmth. Golden beets hold their bright color during cooking, so avoid stirring too vigorously once they begin to soften. Leftovers thicken as they sit, so add a splash of broth when reheating to loosen the texture.

Course: Soup
Cuisine: Ethiopian
Equipment: Large pot, Cutting board, Knife

Creamy Coconut Parsnip and Rutabaga Stew with Thyme

This stew brings together two sturdy root vegetables in a simple coconut broth. Parsnips add natural sweetness while rutabaga stays firm, and fresh thyme gives the whole dish an earthy note. It works well on cold evenings when you want something warming but still light.

The coconut milk creates a smooth finish without any dairy. Serve it with bread or over rice for a filling meal that highlights winter produce.

Creamy Coconut Parsnip and Rutabaga Stew with Thyme

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Course Soup

Cuisine American

Servings 4 people

Equipment

• Large Pot
• Cutting Board
• Knife

Ingredients

  

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 2 large parsnips, peeled and cut into 1-inch pieces
• 1 large rutabaga, peeled and cut into 1-inch pieces
• 1 (14-ounce) can full-fat coconut milk
• 2 cups vegetable broth
• 2 tablespoons fresh thyme leaves
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 5 minutes until it softens.
• Stir in the minced garlic and cook for 1 minute until fragrant.
• Add the parsnip and rutabaga pieces to the pot. Stir to coat them with the oil and onion mixture.
• Pour in the coconut milk and vegetable broth. Add the thyme leaves, salt, and black pepper.
• Bring the mixture to a gentle boil, then reduce the heat and simmer uncovered for 25 minutes. Stir occasionally until the vegetables are fork-tender.
• Taste and adjust salt or pepper if needed. Serve the stew hot.

Notes

Simmer just until the rutabaga softens but still holds its shape, since overcooking can make it mushy. If the stew thickens too much after sitting, stir in a splash of broth when reheating. Fresh thyme works best here; dried thyme can be used at half the amount but gives a milder flavor.

Course: Soup
Cuisine: American
Equipment: Large Pot, Cutting Board, Knife

Hearty Irish-Style Cabbage, Potato, and Carrot Root Stew

This stew brings together classic winter roots in one pot for a filling meal. It works well on cold evenings when you want something warm and simple that uses basic vegetables. The texture stays chunky with tender potatoes and carrots, while the cabbage adds a slight bite and the broth keeps everything light.

The flavors stay mild and savory with thyme and bay. It fits easily into a weekly meal plan as a meat-free main that still feels satisfying.

Hearty Irish-Style Cabbage, Potato, and Carrot Root Stew

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Course Soup

Cuisine Irish

Servings 4 people

Equipment

• Large pot
• Cutting board
• Knife

Ingredients

  

• 2 tablespoons olive oil
• 1 large onion, diced
• 4 medium carrots, peeled and sliced
• 4 medium potatoes, peeled and cubed
• 1/2 medium head green cabbage, chopped
• 4 cups vegetable broth
• 2 teaspoons dried thyme
• 2 bay leaves
• Salt and black pepper to taste
• 2 tablespoons chopped fresh parsley

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until it softens.
• Add the sliced carrots and cubed potatoes. Stir to coat them in the oil and cook for a few minutes.
• Stir in the chopped cabbage. Cook until the cabbage starts to wilt.
• Pour in the vegetable broth. Add the dried thyme and bay leaves. Season with salt and black pepper.
• Bring the mixture to a simmer. Cover the pot and cook for 25 minutes until the potatoes and carrots are tender.
• Remove the bay leaves. Sprinkle with chopped fresh parsley before serving.

Notes

Cut the potatoes into even cubes so they cook at the same rate as the carrots. Leftovers thicken the next day, so add a splash of broth when reheating. Skip the parsley if you do not have it on hand.

Course: Soup
Cuisine: Irish
Equipment: Large pot, Cutting board, Knife

Balsamic Braised Beet and Celery Root Stew with Farro

This stew brings together earthy beets and celery root in a tangy balsamic broth that simmers low and slow. The farro adds a chewy bite that makes the dish feel substantial enough for a full meal on cold evenings.

The flavors stay grounded and balanced, with the vinegar cutting through the natural sweetness of the roots. It works well for weeknight dinners or weekend batch cooking when you want something warming without much hands-on time.

Balsamic Braised Beet and Celery Root Stew with Farro

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Course Soup

Cuisine Mediterranean

Servings 4 people

Equipment

• Large pot
• Cutting board
• Knife
• Measuring cups

Ingredients

  

• 2 tablespoons olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 4 medium beets, peeled and cut into 1-inch cubes
• 1 celery root, peeled and cut into 1-inch cubes
• 1 cup farro, rinsed
• 4 cups vegetable broth
• 1/4 cup balsamic vinegar
• 1 tablespoon fresh thyme leaves
• Salt and black pepper to taste
• 2 tablespoons chopped fresh parsley

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the onion and cook until it softens, about 5 minutes. Stir in the garlic and cook for 1 minute more.
• Add the beets and celery root to the pot. Cook for 5 minutes, stirring occasionally to coat the vegetables.
• Stir in the farro, vegetable broth, balsamic vinegar, thyme, salt, and pepper. Bring the mixture to a boil.
• Reduce the heat to low, cover the pot, and simmer for 35 to 40 minutes until the beets and celery root are tender and the farro is cooked through.
• Ladle the stew into bowls and top each serving with chopped parsley.

Notes

Simmer the stew uncovered for the last 10 minutes if you want a thicker broth. Leftovers reheat well on the stove with a splash of broth to loosen the texture. Skip the parsley if you do not have it on hand, or swap thyme for rosemary if that is what you have in the kitchen.

Course: Soup
Cuisine: Mediterranean
Equipment: Large pot, Cutting board, Knife, Measuring cups