Rustic Easy Vegetable Pottage Recipe made with carrots, onions, cabbage, oats, and herbs. A hearty, old-fashioned stew for chilly nights.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
I first stumbled across the idea of making a pottage (doesn’t that word just sound like it belongs in a medieval tavern?) after binge-watching one of those history cooking shows. The kind where someone in a cloak is stirring something in a pot the size of a bathtub and you think, there’s no way that actually tastes good. But curiosity won. I didn’t have a cloak or a cauldron, but I did have a bunch of odds and ends in my fridge that were looking a little sad. A leek that was hanging on for dear life, half a head of cabbage, and—don’t laugh—some rolled oats I forgot about at the back of the pantry. I tossed it all together with broth and herbs, and somehow… it was magic. Warm, earthy, and comforting in that way food sometimes is when you didn’t expect much from it. Ever had one of those “accidental wins” in the kitchen? Yeah, this was mine.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Easy Vegetable Pottage Recipe?
This isn’t some dainty soup—it’s rustic and filling, but not in that “I can’t move after dinner” kind of way. The oats thicken everything until it feels like you’ve been hugged from the inside out. The herbs give it that Sunday supper at Grandma’s house aroma, even if your grandma never made pottage (mine certainly didn’t—she was more of a “fried chicken and biscuits” woman). And the best part? It’s budget-friendly, endlessly flexible, and it makes you feel like you’re cooking something a little bit historic, like stepping back in time but with Wi-Fi and central heating.
Ingredient Notes:
What I love about this dish is how forgiving it is. No exact science, no raised eyebrows if you swap one thing for another. Here’s how I look at it:
-
Carrots – Sweet, bright, and let’s be real… they make it feel healthier.
-
Onions – Because nearly every good meal starts with onions sizzling in a pot.
-
Root Veggies – Parsnips or turnips. I’ll be honest, I prefer parsnips because they’re sweeter, but if turnips are on sale, guess what’s going in my pot.
-
Leeks – They feel fancy, but really they’re just mild, sweeter onions. Use them if you’ve got them.
-
Cabbage – Cheap, hearty, and it soaks up flavor like a champ.
-
Mushrooms – Any kind. Button, cremini, shiitake… whatever’s rolling around in the fridge drawer.
-
Herbs (thyme, rosemary, sage) – The “cozy trio.” When these hit the pot, your kitchen smells like fall.
-
Oats – Yep, oats in stew. Don’t overthink it, just trust me.
-
Vinegar – That last splash that makes you say, “Ohhh, now it tastes finished.”
How To Make Easy Vegetable Pottage?
- Start simple: Toss carrots, onions, and your root veg in a big pot with a splash of stock. Let them soften for 10 minutes. You’re not rushing—this is flavor-building time.
- Layer it up: Add your leeks, cabbage, mushrooms, and those herbs. Stir, smell, and maybe taste a mushroom straight out of the pot (I always do). Cook a few more minutes until everything feels like it’s getting along.
- Simmer and wait: Pour in the rest of the stock, add a bay leaf, and let it bubble, then reduce to a gentle simmer. This is when you put the lid on almost all the way—like it’s playing peek-a-boo. Let it go for 30 minutes.
- Make it hearty: Stir in the oats. Yes, oats. Watch as they turn broth into a rich, thick base. Cook for another 20 minutes uncovered.
- The finishing touch: Pull out the bay leaf (no one wants to chew that), splash in vinegar, season with salt and pepper, and taste. Adjust until it feels like yours.
Storage Options:
The funny thing about this Easy Vegetable Pottage Recipe is that it tastes even better the next day. Leave it in the fridge overnight, and it’s like the flavors had a party while you slept. Store in the fridge for up to 4 days or freeze in portions for up to 3 months. Just remember: oats keep soaking up liquid, so when you reheat, splash in a bit of broth or water to loosen it up.
Variations and Substitutions:
Pottage isn’t precious. It’s literally designed for “what you’ve got.” So, play around:
-
Swap in sweet potatoes for parsnips if you’re craving extra sweetness.
Want To Save This Recipe?
-
Toss in lentils or chickpeas for more protein.
-
Use whatever herbs are on hand—sage, basil, even a sprinkle of nutmeg.
-
Feeling adventurous? Add a splash of coconut milk for creaminess.
What to Serve with Easy Vegetable Pottage?
This stew is hearty, but you know me—I love the extras.
-
Crusty bread for dunking (always).
-
A sharp cheese wedge on the side (try it, seriously).
-
A crisp salad for contrast.
-
Or, if it’s one of those nights, a glass of red wine and call it dinner.
Frequently Asked Questions:
Can I make this ahead?
Yes, and you should—it’s even better the next day.
Do I have to use oats?
Not at all. Barley or rice will work, but oats are what give it that unique “pottage” texture.
Is it vegan?
Yep, as long as you use veggie stock.
So there it is: a humble, hearty Easy Vegetable Pottage Recipe that feels like it’s been around for centuries, but somehow fits perfectly into a Tuesday night dinner rotation. Will you try it with bread, or are you more of a cheese-and-wine pairing kind of cook?
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Easy Vegetable Pottage Recipe
Ingredients
- 1 cup carrots peeled and diced
- 1 cup onion diced
- 1 cup root vegetable parsnip or turnip, peeled and diced
- 1 cup leek cleaned and roughly chopped
- 1 cup cabbage roughly chopped
- 1 cup mushrooms any variety, roughly chopped
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon ground sage
- 8 cups stock vegetable or chicken
- 1 bay leaf
- 1 cup rolled oats
- 1 tablespoon vinegar
- Kosher salt and freshly cracked black pepper to taste
Instructions
Prepare the Base:
- In a large pot, add the carrots, onion, root vegetable, and ¼ cup of stock. Cook over medium heat for 10 minutes, stirring occasionally until vegetables begin to soften.
Incorporate Additional Vegetables and Herbs:
- Add the leek, cabbage, mushrooms, thyme, rosemary, and sage. Cook for 5 minutes, allowing the vegetables to release flavor and fragrance.
Simmer the Broth:
- Add the remaining stock and the bay leaf. Bring to a boil, then reduce heat to low and simmer, partially covered, for 30 minutes.
Add Oats for Thickness:
- Stir in the rolled oats and continue cooking uncovered for 20 minutes. The oats will absorb the broth and create a thicker consistency.
Finalize the Dish:
- Remove the bay leaf, stir in vinegar, and season with salt and freshly cracked black pepper to taste. Serve hot.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
