Vegetable Soup


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 (*see 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. Enjoy! Store leftovers covered in the refrigerator for up to 3 days. The stew can be frozen!

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