Veggie Stew
Ingredients
- 1 tbsp oil
- 1 medium white onion diced
- 3 medium carrots diced
- 5 small potatoes chopped
- 1 medium stalk celery with greens, finely sliced
- 3 garlic cloves minced
- 1/2 to 1 tbsp fresh thyme or 1 tsp dried
- 1/2 to 1 tbsp fresh rosemary or 1 tsp dried
- 1/2 to 1 tbsp fresh oregano or 1 tsp dried
- 1 1/2 tsp sea salt or to taste
- 1/2 tsp black pepper or to taste
- 1/3 tsp nutmeg
- 1/4 tsp smoked paprika
- 1/4 tsp red pepper flakes or less if sensitive to heat
- 3 cups vegetable broth or water
- 2 1/3 cup frozen peas
- 1/2 cup dairy-free heavy cream or canned coconut milk
- 2 tbsp cornstarch or arrowroot flour
- 1/2 cup white wine or more vegetable broth
Preparation
Heat oil over medium heat in a pan and add the onion
Sauté for about 2-4 minutes, stirring frequently
Add carrots, potatoes, celery, garlic, and all herbs + spices
Sauté for a further one minute, then add vegetable broth
Bring to a boil over high heat
Cook for about 5 minutes, then add the frozen peas and cook for 15 more minutes or until veggies and peas are softened
In a small bowl, mix cornstarch with vegan heavy cream or canned coconut milk with a whisk
Pour the milk into the stew, also add white wine (or use more broth/or plant-based milk for a creamier soup) and let simmer for a further 3-4 minutes
Taste and adjust seasonings
Add more salt/pepper/spices to taste
You can blend half of the soup with an immersion blender to make it creamier
Enjoy! store leftovers covered in the refrigerator for up to 3 days
The stew can be frozen!