This Veggie Stew Is Just Right For Chilly Autumn Days ๐Ÿ˜

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This Veggie Stew is just right for chilly autumn days ๐Ÿ˜
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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. Sautรฉ for about 2-4 minutes, stirring frequently.

Add carrots, potatoes, celery, garlic, and all herbs + spices. Sautรฉ 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!
Credit- @elavegan
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