Comforting pottage (medieval vegetable stew) that is both healthy & tasty! With affordable ingredients, this easy peasant stew is good for the wallet & body!

Disclaimer: Since crop cultivation and therefore the availability of different ingredients changed over the years, this version is my twist on medieval pottage. I, by no means, claim that this is an authentic version but I can guarantee that it’s delicious!

Ingredients

Cooking oil: For sautéing.
Yellow onion: Adds a sweet, savory base flavor.
Carrot: Sweet, earthy root vegetable that gives natural sweetness.
Parsnip: The cousin of carrots, which gives that medieval feel to our stew!
Mushrooms: Adds an earthy, umami-rich flavor.
Leeks: Mild onion-like vegetable.
Cabbage: Adds a bite to the stew.
Vegetable stock: Forms the flavorful, hearty base for the pottage stew.
- Opt for low-sodium stock for a healthier option
White beans: Adds protein and creamy texture (optional, but recommended).
Rolled oats: Thickens this peasant’s stew!

And the herbs for the flavor!

Bay leaf: Adds a subtle, herbal aroma to the broth.
Thyme, Rosemary, and Parsley: Earthy herb that enhances the rustic feel.
- Use at least 2 types of herbs, as long as they sum up to 3 teaspoons in total.
- Use either dried or fresh herbs!
Black pepper: Adds a touch of heat to this pottage recipe!

Step-by-step Instructions

Sauté onion in oil until translucent (5-6 mins).

Add carrots, parsnips, bay leaves, thyme, rosemary, and parsley. Sauté 3 more minutes until fragrant. Add mushrooms, cabbage, and leeks, then sauté for about 2 mins.

Pour in vegetable broth and bring to a boil. Simmer for 15 minutes.

Add the optional white beans and rolled oats. Simmer for 10 more minutes, stirring occasionally.

Season with black pepper, adjust the seasoning as needed, and serve your medieval pottage stew warm!

Cooked carrots and parsnips after sweating them for a couple minutes.

A pot of vegetable soup being cooked, before adding the rolled oats to thicken them.

Top Tips

Stir the Oats: Once you add the rolled oats, stir every 3-4 minutes so that the oats don’t sink to the bottom of the pan and end up getting burnt!
Adjusting Consistency: If the stew becomes too thick after adding the oats, just add a bit more broth or water.
Herbs to Taste: Don’t be afraid to adjust the herbs or add more black pepper if you prefer stronger flavors.
Serve Immediately: The oats could make this pottage recipe a bit slimy when stored in the fridge overnight. Therefore, try to make just enough portion to be served on the same day!

A bowl of vegetable pottage stew with more soup bowl on the top left and top right.

Serving Suggestions

Serve this popular middle ages stew with crusty bread for a classic pairing, or jazz it up with hummus bagel or avocado bagel for a delicious bagel & soup combo! Or go with this vegan coronation sandwich!

For simpler flavors, pair with this garlic bread recipe (either using Italian/French loaf, with regular sliced bread, or even tortilla garlic bread). You can also serve it with brown rice for simplicity.

Can I Cook This in a Slow Cooker?

I haven’t tried this but I think this will work! If you’re used to making soups in a slow cooker, go ahead and try to do so!

Close-up of peasant stew to show the texture of the pottage.

Storage and Meal Prep Instructions

Note that the oats can make the stew a bit slimy after storing overnight. Simply skip the oats if you don’t want this!

Storage and Meal Prep: Store leftovers in an airtight container in the fridge for up to 4-5 days. Note that the rolled oats might cause the top part of the potage to be a bit dry, so stir evenly before reheating.

To reheat, use the microwave or reheat on the stove. Add a bit of water if needed, since the oats will probably soak up some water.

Freezing: You can freeze it for up to 3 months in a freezer-friendly container!

Overhead shot of medieval peasant stew served in a small white bowl with handles.

FAQ

Yes! Simply sauté the vegetables in water or broth instead of oil.

Pottage is a savory vegetable stew, while porridge is typically a breakfast dish made from mostly grains like oats, and can be both savory and sweet.

Pottage a type of medieval stew made with vegetables and grains that were easily accessible back then. On the other hand, stew can contain many other ingredients and there are many other types of stew like chili, stroganoff, goulash, or this Indonesian rendang!

In medieval times, they made soup by boiling available vegetables, grains, and sometimes meat or bones in water over an open fire, often for hours.

And if you’d like to learn more about the medieval diet, check out the Wikipedia page here.

Pottage traditionally contained whatever vegetables, grains, and herbs were available. Some of the most common ingredients are root vegetables (like carrots, parsnips, and turnips), onion, oats, and barley.

A ladle of pottage peasant stew being scooped into a white bowl.

Want More Hearty Recipes?

Try my green olive soup for another warm and comforting meal!

If you’re more of a pasta person, try my 3-ingredient mac and cheese or this creamy tandoori pasta. This tandoori vegetable platter is also a great sheet pan recipe!