Prep Time: 15 mins | Cook Time: 25 mins | Total Time: 40 mins | Yield: 4 Servings
If you want to take a break from heavy stews, then you have to give this Easy Veggie Stew! It is so refreshing that you will surely love every spoonful of it! Try this recipe now and prepare to fall in love. Enjoy!
Ingredients:
1 medium (70 g) stalk celery with greens, finely sliced
3 medium (200 g) carrots diced
1 tablespoon oil
1 medium white onion diced
½ to 1 tablespoon fresh rosemary or 1 tsp dried
½ to 1 tablespoon fresh oregano or 1 tsp dried
5 small (500 g) potatoes chopped
1 ½ teaspoons sea salt or to taste
½ teaspoon black pepper or to taste
⅓ teaspoon nutmeg
3 c (720 ml) vegetable broth or water
3 garlic cloves minced
½ to 1 tablespoon fresh thyme or 1 teaspoon dried
2 ⅓ c (350 g) frozen peas
½ c (120 g) dairy-free heavy cream or canned coconut milk
2 tablespoons cornstarch or arrowroot flour
½ c (120 ml) white wine or more vegetable broth
¼ teaspoon smoked paprika
¼ teaspoon red pepper flakes or less if sensitive to heat
Directions:
Place a pot on the stove and turn the heat to medium.
Add oil and allow it to become hot.
Add the onion and sauté until translucent.
Add the potatoes, carrots, garlic, celery, herbs, and spices. Sauté for another minute.
Pour in the vegetable broth and stir until well mixed.
Turn the heat up to high, then allow the mixture to boil and cook for a few minutes.
Add the frozen peas and stir until well mixed. Cook for about 15 minutes or until soft.
Combined heavy cream and cornstarch, then pour it into the mixture. Whisk until well mixed.
Add white wine and stir until well blended, then simmer for a few more minutes.
Add more seasonings if needed.
Sprinkle the freshly chopped herbs on top.
Serve and enjoy!
Note:
Place any leftovers in an airtight container, then place them inside the fridge. They can last up to 3 days.
Nutrition Facts:
Calories 360 | Fat 9g 14 % | Carbohydrates 55g 18% | Fiber 12g 48 % | Sugar 10g 11 % | Protein 12g 24%
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