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Easy Veggie Stew Recipe | Vegan Pea Soup Recipe

Easy Veggie Stew Recipe | Vegan Pea Soup Recipe
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★★★★★

4.9 from 7 reviews

This Easy Veggie Stew is a comforting, hearty vegan pea soup packed with fresh vegetables, aromatic herbs, and a creamy texture made with dairy-free ingredients. Perfect for a nutritious lunch or dinner, this stew blends tender carrots, potatoes, celery, and peas simmered in flavorful vegetable broth and finished with vegan cream and white wine for richness.

Ingredients

Scale

Vegetables

  • 1 medium white onion, diced
  • 3 medium carrots (about 200 g), diced
  • 5 small potatoes (about 500 g), chopped
  • 1 medium stalk celery with greens (about 70 g), finely sliced
  • 3 garlic cloves, minced
  • 2 ⅓ cups (350 g) frozen peas

Herbs & Spices

  • ½ to 1 tbsp fresh thyme or 1 tsp dried thyme
  • ½ to 1 tbsp fresh rosemary or 1 tsp dried rosemary
  • ½ to 1 tbsp fresh oregano or 1 tsp dried oregano
  • 1 ½ tsp sea salt, or to taste
  • ½ tsp black pepper, or to taste
  • ⅓ tsp nutmeg
  • ¼ tsp smoked paprika
  • ¼ tsp red pepper flakes, less if sensitive to heat

Liquids & Other Ingredients

  • 1 tbsp oil (such as olive or vegetable oil)
  • 3 cups (720 ml) low-sodium vegetable broth or water
  • ½ cup (120 g) dairy-free heavy cream or canned coconut milk
  • 2 tbsp cornstarch or arrowroot flour
  • ½ cup (120 ml) white wine or additional vegetable broth

Instructions

  1. Sauté the Onion: Heat 1 tablespoon of oil over medium heat in a pan. Add the diced white onion and sauté for 2-4 minutes, stirring frequently until the onion becomes translucent and fragrant.
  2. Add Vegetables and Herbs: Stir in diced carrots, chopped potatoes, sliced celery with greens, minced garlic, and all the herbs and spices (thyme, rosemary, oregano, sea salt, black pepper, nutmeg, smoked paprika, red pepper flakes). Sauté for an additional minute to release the aromas.
  3. Cook Vegetables in Broth: Pour in 3 cups of low-sodium vegetable broth or water. Bring the mixture to a boil over high heat, then reduce to low-medium heat. Let it simmer for about 5 minutes, allowing the vegetables to start softening.
  4. Add Frozen Peas: Add the frozen peas to the stew and continue cooking for 15 more minutes, or until all vegetables including the peas are tender. Stir occasionally to prevent sticking.
  5. Prepare Cream Mixture: In a small bowl, whisk together 2 tablespoons of cornstarch or arrowroot flour with ½ cup of dairy-free heavy cream or canned coconut milk until smooth.
  6. Finish the Stew: Pour the cream mixture into the stew. Add ½ cup of white wine (or more vegetable broth for a non-alcoholic option) and stir well. Let the stew simmer for 3-4 more minutes to thicken and meld the flavors.
  7. Adjust Seasonings and Blend: Taste the stew and adjust salt, pepper, or spices as needed. For a creamier texture, use an immersion blender to blend half of the soup right in the pot.
  8. Serve and Store: Garnish with fresh herbs if desired and serve hot. Store leftovers covered in the refrigerator for up to 3 days or freeze for longer storage.

Notes

  • The amount of herbs can be adjusted based on your preference for a stronger or milder herbal flavor.
  • Use low-sodium vegetable broth to better control the salt content in the stew.
  • The white wine adds depth, but it can be substituted with more vegetable broth or plant-based milk for a non-alcoholic and creamier option.
  • Freezing the stew is safe and it reheats well; just let it thaw in the refrigerator before reheating.
  • Blending half the soup creates a lovely thick and creamy texture while still retaining some chunks for heartiness.

Nutrition

Keywords: easy veggie stew, vegan pea soup, dairy-free stew, healthy vegetable stew, creamy vegan soup, plant-based recipes

Find it online: https://islawhite.com/easy-veggie-stew-recipe-vegan-pea-soup-recipe/