Recipe

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@vegspirationfeed⁠
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“When it’s chillier outside I love eating this comforting Veggie Stew! 😍” – @elavegan⁠

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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 (*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)⁠

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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