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š± Veggie Stew
š· by @elavegan šæšæ
It contains green peas, potatoes, and other delicious ingredients. It's vegan, gluten-free, easy to make, flavorful, and delicious. šā
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Ingredients:ā
1 tbsp oilā
1 medium white onion dicedā
3 medium carrots dicedā
5 small potatoes choppedā
1 medium stalk celery with greens, finely slicedā
3 garlic cloves mincedā
1/2 to 1 tbsp fresh thyme or 1 tsp dried (*see notes)ā
1/2 to 1 tbsp fresh rosemary or 1 tsp driedā
1/2 to 1 tbsp fresh oregano or 1 tsp driedā
1 1/2 tsp sea salt or to tasteā
1/2 tsp black pepper or to tasteā
1/3 tsp nutmegā
1/4 tsp smoked paprikaā
1/4 tsp red pepper flakes or less if sensitive to heatā
3 cups vegetable broth or waterā
2 1/3 cup frozen peasā
1/2 cup dairy-free heavy cream or canned coconut milkā
2 tbsp cornstarch or arrowroot flourā
1/2 cup white wine or more vegetable brothā
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Instructions:ā
1. Heat oil over medium heat in a pan and add the onion. SautĆ© for about 2-4 minutes, stirring frequently.ā
2. Add carrots, potatoes, celery, garlic, and all herbs + spices. SautĆ© for a further one minute, then add vegetable broth.ā
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.ā
4. In a small bowl, mix cornstarch with vegan heavy cream or canned coconut milk with a whisk.ā
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.ā
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.ā
7. Garnish with fresh herbs (optional) and enjoy! Store leftovers covered in the refrigerator for up to 3 days. The stew can be frozen!ā
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