Easy Vegan 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 (*see notes)
- 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 and 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, or spices to taste. You can blend half of the soup with an immersion blender to make it creamier.
Garnish with fresh herbs if desired.
Tips
Store leftovers covered in the refrigerator for up to 3 days. The stew can be frozen.
