Veggie Stew


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⠀

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⠀


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!