Veggie Stew

It contains green peas, potatoes, and other delicious ingredients. It’s vegan, gluten-free, easy to make, flavorful, and delicious. 😋⠀
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Ingredients:â €
1 tbsp oilâ €
1 medium white onion dicedâ €
3 medium carrots dicedâ €
5 small potatoes choppedâ €
1 medium stalk celery with greens, finely slicedâ €
3 garlic cloves mincedâ €
1/2 to 1 tbsp fresh thyme or 1 tsp dried (*see notes)â €
1/2 to 1 tbsp fresh rosemary or 1 tsp driedâ €
1/2 to 1 tbsp fresh oregano or 1 tsp driedâ €
1 1/2 tsp sea salt or to tasteâ €
1/2 tsp black pepper or to tasteâ €
1/3 tsp nutmegâ €
1/4 tsp smoked paprikaâ €
1/4 tsp red pepper flakes or less if sensitive to heatâ €
3 cups vegetable broth or waterâ €
2 1/3 cup frozen peasâ €
1/2 cup dairy-free heavy cream or canned coconut milkâ €
2 tbsp cornstarch or arrowroot flourâ €
1/2 cup white wine or more vegetable brothâ €
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Instructions:â €
1. Heat oil over medium heat in a pan and add the onion. Sauté for about 2-4 minutes, stirring frequently.⠀
2. Add carrots, potatoes, celery, garlic, and all herbs + spices. Sauté for a further one minute, then add vegetable broth.⠀
3. 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.â €
4. In a small bowl, mix cornstarch with vegan heavy cream or canned coconut milk with a whisk.â €
5. 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.â €
6. 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.â €
7. Garnish with fresh herbs (optional) and enjoy! Store leftovers covered in the refrigerator for up to 3 days. The stew can be frozen!â €

Recipes From Nature

Hi, I’m Nina! I'm a culinary school graduate sharing easy, healthy recipes rich in seasonal produce and whole foods. Let's get cooking!