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 (*see notes)
  • 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

  1. Heat oil over medium heat in a pan and add the onion

  2. Sauté for about 2-4 minutes, stirring frequently

  3. Add carrots, potatoes, celery, garlic, and all herbs + spices

  4. Sauté for a further one minute, then add vegetable broth

  5. Bring to a boil over high heat

  6. Cook for about 5 minutes, then add the frozen peas and cook for 15 more minutes or until veggies and peas are softened

  7. In a small bowl, mix cornstarch with vegan heavy cream or canned coconut milk with a whisk

  8. 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

  9. Taste and adjust seasonings

  10. Add more salt/pepper/spices to taste

  11. You can blend half of the soup with an immersion blender to make it creamier

  12. Enjoy! store leftovers covered in the refrigerator for up to 3 days

  13. The stew can be frozen!

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