Veggie Stew
Ingredients:⠀
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:⠀
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.⠀
4. In a small bowl, mix cornstarch with vegan heavy cream or canned coconut milk with a whisk.⠀
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.⠀
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.⠀
7. Garnish with fresh herbs (optional) and enjoy! Store leftovers covered in the refrigerator for up to 3 days. The stew can be frozen!
