Easy Veggie Stew Recipe | Vegan Pea Soup
This hearty vegan stew is loaded with carrots, potatoes, peas, and aromatic herbs. It's creamy, comforting, dairy-free, and perfect for cozy nights in.
Equipment
- 1 Mixing bowl Large, for combining cream and thickener
Ingredients
Main Ingredients
- 1 tablespoon oil
- 1 medium white onion diced
- 3 medium carrots diced
- 5 small potatoes chopped
- 1 stalk celery with greens finely sliced
- 3 cloves garlic minced
- ½ to 1 tablespoon fresh thyme or 1 teaspoon dried
- ½ to 1 tablespoon fresh rosemary or 1 teaspoon dried
- ½ to 1 tablespoon fresh oregano or 1 teaspoon dried
- 1 ½ teaspoon sea salt or to taste
- ½ teaspoon black pepper or to taste
- ⅓ teaspoon nutmeg
- ¼ teaspoon smoked paprika
- ¼ teaspoon red pepper flakes or less if sensitive to heat
- 3 cups low-sodium vegetable broth or water
- 2 ⅓ cups frozen peas
- ½ cup dairy-free heavy cream or canned coconut milk
- 2 tablespoon cornstarch or arrowroot flour
- ½ cup white wine or vegetable broth
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 and spices. Sauté for another minute, then add vegetable broth.
- Bring to a boil over high heat. Cook for about 5 minutes over low-medium heat.
- Add the frozen peas and cook for 15 more minutes until softened, stirring occasionally.
- In a small bowl, mix cornstarch with dairy-free heavy cream or coconut milk using a whisk.
- Pour the milk mixture into the stew. Add white wine or more broth and let simmer for 3–4 minutes.
- Taste and adjust seasoning. Blend half of the soup with immersion blender if desired for creaminess.
- Garnish with fresh herbs and serve warm.
- Store leftovers covered in the fridge for up to 3 days or freeze for up to 3 months.
Notes
Let the soup cool before storing. Reheat with a splash of broth to maintain consistency. Freeze for up to 3 months.