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⠀
Instructions:⠀
- 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.⠀
- Garnish with fresh herbs (optional) and enjoy! Store leftovers covered in the refrigerator for up to 3 days. The stew can be frozen!
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