Sunday Soup! Enjoy a bowl of comforting veggie stew. It’s a flavorful Sunday cooking project that will keep you cozy?, created by the talented Michaela @elavegan.?
▪1 tbsp oil
▪1 medium white onion, diced
▪3 medium carrots, diced
▪5 small potatoes, chopped
▪1 medium stalk celery with greens,
▪3 garlic cloves minced
▪1 tbsp fresh thyme or 1 tsp dried
▪1 tbsp fresh rosemary or 1 tsp dried
▪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
▪3 cups vegetable broth or water
▪2 1/3 cup frozen peas
▪1/2 cup canned coconut milk
▪2 tbsp cornstarch or arrowroot flour
▪1/2 cup white wine
?How to Make It
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 canned coconut milk with a whisk.
5. Pour the milk into the stew, also add white wine. 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.
Enjoy! Store leftovers covered in the refrigerator for up to 3 days. The stew can be frozen!
?To see more scrumptious recipes by Michaela, visit @elavegan
???Follow @vegbuzzmedia and visit www.vegbuzzmedia.com, to see more vegan recipes that stand out from the crowd❣
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