Comforting Vegan Vegetable 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 then sauté for about 2-4 minutes, stirring frequently
Add carrots, potatoes, celery, garlic, and all herbs and spices then sauté for a further one minute and add vegetable broth
Bring to a boil over high heat and 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
Tips
Taste and adjust seasonings and add more salt, pepper, or spices to taste
You can blend half of the soup with an immersion blender to make it creamier
Enjoy and store leftovers covered in the refrigerator for up to 3 days or freeze the stew
