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Easy Veggie Stew Recipe | Vegan Pea Soup

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This hearty veggie stew contains green peas, potatoes, carrots, and other healthy vegetables. The vegan pea soup recipe is dairy-free, gluten-free, and easy to make in just one pot. It’s a perfect side dish, appetizer or weeknight dinner.

vegan veggie stew in a bowl with a laddle

A comforting vegetable stew is all I need on a cool winter day (despite that it never gets cold where I live, haha). But it can also get pretty “chilly” in the tropics (sometimes as low as 70 degrees Fahrenheit). I know this isn’t cold at all for most of you, however, if you are freezing right now, then make a bowl of this simple vegetable soup. 😀

veggie stew in a large pot with a laddle

Vegetable Stew Or Soup?

You can leave it chunky like a stew or use an immersion blender or a regular blender to puree the soup and make it even creamier. I love both versions but I prefer eating a vegan stew when I am hungry.

These are the ingredients which I used for this veggie stew:

  • Frozen peas – you can use canned ones
  • Potatoes – I prefer Yukon Gold
  • Carrots – they are healthy and rich in beta carotene
  • Celery – I love celery because it’s rich in vitamins in minerals
  • Onion – healthy and flavorful
  • Garlic – adds a wonderful flavor and has many health benefits
  • Vegetable broth – you can use water instead
  • Fresh herbs – dried herbs are fine too
  • Dairy-free heavy cream – you can use canned coconut milk

All ingredients and measurements can be found in the recipe card below!

vegan pea soup with vegetables in a bowl

How To Make A Veggie Stew?

This vegetable stew is an easy 1-pot recipe! This means you just need one large pot, all ingredients, and a stove! If you want to puree the stew to turn it into a creamy vegan vegetable soup, then you will also need an immersion blender or regular blender. Check the step-by-step photos below.

PHOTOS 1 + 2: Sauté onion, carrots, celery, garlic, and potatoes for a few minutes. Add all herbs and spices, stirring frequently.

PHOTOS 3 + 4: Pour in vegetable broth. Bring to a boil and cook for about 5 minutes, then add the frozen peas and cook for 15 more minutes or until vegetables and peas are softened.

PHOTOS 5 +6: Mix cornstarch with vegan heavy cream or canned coconut milk and 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. Stir occasionally, then serve!

And that’s it! I told you, the recipe is very easy.

process shots of how to make a veggie stew with green peas

Helpful Tips

Add other veggies of choice: You can use sweet potatoes instead of regular potatoes for a variation. Also, zucchini or other veggies can be uses. Corn is also a nice addition which adds some sweetness.

Green peas: You can use canned peas, however, make sure to add them at a later stage as they are already very soft. Otherwise, the vegan pea soup will turn out mushy.

Cornstarch: You can use arrowroot flour or potato starch to thicken the soup. Regular flour should work fine too. You can also leave it out completely and blend half of the soup, to make it thicker.

vegan potato carrot soup

This Vegetable Stew Is:

  • Vegan (dairy-free)
  • Hearty
  • Creamy
  • Comforting
  • Rich
  • Flavorful
  • Gluten-free
  • Easy to make
  • Perfect as weeknight dinner, appetizer or side dish

eating vegetable stew

Should you give this veggie stew a try, please leave a comment and rating below and don’t forget to tag me in your Instagram or Facebook post with @elavegan and #elavegan because I would love to see your vegan pea soup! 🙂

vegan vegetable stew in a large pot

Do you love vegan stew recipes? Then make sure to also check out my other delicious stews and soups:

veggie stew in a large pot with a laddle
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4.97 from 29 votes

Easy Veggie Stew

This hearty veggie stew contains green peas, potatoes, carrots, and other healthy vegetables. The vegan pea soup recipe is dairy-free, gluten-free, and easy to make in just one pot. It's a perfect side dish, appetizer or comforting weeknight dinner.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Side Dish, Soup
Cuisine: Mediterranean
Keyword: creamy, peas, soup, vegetables
Servings: 4
Calories: 360kcal
Author: Michaela Vais

Ingredients

  • 1 tbsp oil
  • 1 medium white onion diced
  • 3 medium (200 g) carrots diced
  • 5 small (500 g) potatoes chopped
  • 1 medium (70 g) 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 (720 ml) vegetable broth or water
  • 2 1/3 cup (350 g) frozen peas (*see notes)
  • 1/2 cup (120 g) dairy-free heavy cream or canned coconut milk
  • 2 tbsp cornstarch or arrowroot flour
  • 1/2 cup (120 ml) white wine or more vegetable broth (*see 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 + spices. Sauté for a further one minute, then add vegetable broth.
  • 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.
  • In a small bowl, mix cornstarch with vegan heavy cream or canned coconut milk with a whisk.
  • 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.
  • 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.
  • Garnish with fresh herbs (optional) and enjoy! Store leftovers covered in the refrigerator for up to 3 days. The stew can be frozen!

Notes

  • I used 1 tablespoon each of the fresh herbs (thyme, rosemary, and oregano). Feel free to use less or dried herbs instead.
  • The stew/soup will thicken once it cools. Simply reheat with a generous splash of either vegetable broth or plant-based milk.
  • If using canned peas, add them at a later stage.
  • Recipe serves 4. Nutrition facts are for one serving.
Nutrition Facts
Easy Veggie Stew
Amount Per Serving
Calories 360 Calories from Fat 81
% Daily Value*
Fat 9g14%
Carbohydrates 55g18%
Fiber 12g48%
Sugar 10g11%
Protein 12g24%
* Percent Daily Values are based on a 2000 calorie diet.
 

Nutrition

Calories: 360kcal | Carbohydrates: 55g | Protein: 12g | Fat: 9g | Fiber: 12g | Sugar: 10g

If you are using Pinterest, feel free to pin the following photo:

pinterest collage of green pea veggie stew

Reader Interactions

Comments

  2. Janelle

    Hi Ela, what do you recommend to substitute for the frozen peas? I can’t get frozen peas where I live and I don’t like to buy canned ones because they all have sugar. Really would like to try this recipe!

    Reply

    • Ela

      Hello Janelle, you can use cooked beans or chickpeas. If you don’t want to use legumes, you could also use any vegetables of choice, for example, zucchini.
      I hope this helps. 🙂

      Reply

    • Lexi

      Not sure if you’ll see this (or where you’re located), but you might consider looking into no salt added canned peas. My local store (Hy-Vee) carries them and they don’t include any added sugar. Maybe your local store has the same!

      Reply

  3. Jules

    This is by far one of my fave recipes of the year. I added a bit of curry powder just for a different flavour and it was AMAZING. This recipe is so simple, so delicious and so healthy.

    Reply

  4. Sherry

    I made this as a veggie pie… poured it into a big pie plate, made a vegan pie crust to cover it up and baked til golden.. A new fave in our home!!

    Reply

  5. Sherry

    This was fantastic! I made garlic bread to go with it. I also used frozen pearl onions, potatoes and onions were all gone. I think they worked great! I did thankfully find red potatoes at my other supermarket, or I’d planned on using thawed hash browns. And my husband who is a huge meat lover, and rarely likes any vegan or vegetarian meals I make, loved this one!

    Reply

  9. Meg

    Made this and added dumpling dough (4T melted butter, 2T baking powder, 1t salt, 2 c flour, 1 c broth) in dollops on top and simmered covered for 20 min, turned out amazing and really stretched the recipe servings! Will definitely be making this part of my regular rotation 🙂

    Reply

  10. Amanda Mahabir

    I made this for my mother who just flew in from visiting my very meat hungry family. She was dying for a more vegan friendly meal. I thought this would be a perfect welcome home dinner and was I right. She raved about how great the flavor was and even went back for seconds (which she never does)! This will become a permanent staple in our how.

    Reply

  11. Nancy Vickers

    Oh my gosh! Absolutely delicious! Thank you so much! Wouldn’t change a thing!! Great for cold winter nights in Chicago or anywhere, I’m sure!!

    Reply

  13. Jen

    Absolutely delicious! My batch was distinctly sweet – not sure if that comes from the peas, wine or arrowroot flour? I like sweet, so it was a nice surprise! I’m making it again today for a ladies night dinner.

    Reply

  14. Nelly

    I made it yesterday and I’m in love with it, is so creamy, and just the perfect combination of veggies and spices, thank you for this great idea

    Reply

  15. R

    This was so delicious and simple! I added more oil than called for and more celery, added some ground sage and left out the smoked paprika, red pepper flakes (I love spicy food but wanted something different because almost all of the food I cook is spicy) and nutmeg. I also used plain almond milk as well and added a bit more to thin the soup rather than wine or more stock. A great staple recipe! I came across this on my Explore page on Instagram and I’m so happy I did.

    Reply

  16. Joanna

    This recipe looks delicious! Can I use my Instant Pot instead of cooking stove top? If so how long would you recommend? I currently make a potato leek soup in my instant pot and have it set for 7 min with a 15 min natural release. I wonder if i use frozen peas if that will be too long? Thanks for your input 🙂

    Reply

    • Ela

      Hi Joanna, I am sorry but I never made the recipe in my Instant Pot, so I can’t answer your question. Please report back if you give it a try. 🙂

      Reply

  18. Helen

    How nice to already have all the ingredients in my pantry! It has a very nice flavor and live it as a stew. Mine is brown though instead of green. My veggie stock is brown so I’m thinking that’s why. I’m taking a few bowls to my daughter and her hubby as they aren’t feeling well this weekend. I’m leaving it at the door with a phone call! ❤️❤️

    Reply

  19. Kathy

    I made this today for my weekly meal prep but had to have a bowl for my lunch. It’s delicious. And comes together quickly and easily. Definitely staying in my rotation

    Reply

  20. Ellen

    For some reason my batch turned out super salty and was overpowered by the red pepper flakes. (And I love spicy food!). I had to add more water and milk in addition to a couple punches of sugar to balance out the flavors. Not sure where I messed up but the initial recipe I made turned out way too salty

    Reply

    • Ela

      Hi Ellen, it’s always difficult to recommend an amount of salt which pleases all taste buds. Did you use regular salt or sea salt? Sea salt is definitely less salty than regular salt. Maybe that’s why?

      Reply

  21. Carol

    OMG so yummy. The gravy is better than my recipe. It’s the coconut milk. I added chop mushrooms, lentils and leeks. Just have to make biscuts.

    Reply

  23. Beth

    Made it with a little fresh cashew milk and it was perfect!! Really loved this recipe. New favorite for sure! So easy, and fed 2 people multiple times throughout a busy week. Thank you 🙂 !!

    Reply

  26. Mary Mackey

    LOVED this veggie stew recipe!!! Delicious! Served it to my non vegan friend and she loved it. I used low-fat coconut milk instead of coconut creme. Didn’t use any oil. And used unsweetened almond milk and low sodium vegetable stock for liquid.
    Can’t wait to try more of your recipes.
    Thank you so much!

    Reply

  30. Melissa

    I am not vegan or vegetarian but have been really been not wanting meat lately. I have been trying your recipes and you make it very easy to try veg cooking and enjoy filling and yummy meals. Loved this soup and my 7 year old did as well. 🙂

    Reply

  32. Nicole Dome

    Quick and easy, this savory dish blew my expectations out of the water!!! I couldn’t believe how creamy and wonderful this stew becomes in less than 45 minutes of prep and cooK time!!!

    Reply

  33. Heide ledesma

    This soup was delicious! My son who is a soup lover now has a new soup to rotate weekly! Easy recipe big flavor! I omitted the chili flakes because we don’t like spicy, but other than that it was perfect!!

    Reply

  34. Allison

    Made this recipie tonight for dinner it’s so tasty I served it with some rice my partner and kids loved loved loved it it was a big hit in my house thank you

    Reply

  35. Albert

    All i can say is WOW!!! Absolutely delicious!!! I own a natural juice bar and would love to add this to my menu, with your permission!!! Can i just double the ingredients to make double the amount?

    Reply

    • Ela

      Hi Albert! If you could add a note to the menu, that the recipe is from my blog elavegan.com, then you can add it to the menu. And yes, you can double the ingredients to make double the amount. I am glad you like the recipe! 🙂

      Reply

  36. Vicky O'GRADY

    Hola!
    I’m new to vegan cooking and I am loving your recipes!
    I have a health condition that means I have to pace my activity throughout the day. So I love using my slow cooker. I can take an hour or more to gradually build up the ingredients, then once it’s set off I know that evenings meal is prepared. So if I were to stir in the milk maybe 30 mins before the end of cooking, do you think I could do this in the slow cooker? Possibly delay putting in the peas too, maybe an hour before the end? I live in Spain, so there’s an obvious time difference. Tell you what, if you don’t see this message in time, I might try it anyway! Will let you know how I get on. 🙂

    Reply

    • Ela

      Hi Vicky, I never tried the recipe in a crockpot but it should work fine. 30 minutes before the end of cooking sounds good to me. Please report back how it turned out! 🙂

      Reply

      • Vicky

        Hi Ela,
        Recipe is fine for crockpot. I’m always a bit more generous with the spices when using my slow cooker. Just feel you need to be to keep the flavours in for the longer cooking time. Error on my part, I added a touch too much pepper for my taste! Also, I always add peas right near the end then turn down to low. But, I forgot to turn down cooker, 🤦‍♀️ so peas were a bit overdone for me. I’ve added milk in curries before, but never in a ‘hearty stew’ type recipe. Have to say I loved the flavour it added! So will definately be doing that again. Today I zapped remaining stew in the blender and actually think I prefer it as a soup. But will be trying it as a stew again. Making sure I go easy on the pepper and don’t forget to turn down the crockpot next time! Lol

        Reply

    • Andrea

      This is the first recipe of yours that I’ve made and it is DELICIOUS! Thank you so much! Can’t wait to try more. 😊

      Reply

  37. Catherine Mundinger

    This recipe is so delicious and perfect for winter! It’s easy to follow and uses ingredients you probably already have at home 🙂

    Reply

      • Helena

        This is a very yummy recipe. Was wondering if you would ever consider listing the fat content in two categories. Eg. Saturates and unsaturated. I follow the Weight Watchwes program and we only calculate the saturated fat…. is there any way to figure this out? Thank you!🙂

        Reply

        • Ela

          Hi Helena, I normally do that in all my recipes, however, in this specific recipe, it’s difficult to tell since it depends on which plant-based cream you are going to use. You can use soy cream, oat cream, coconut cream, etc. and of course, coconut milk/cream has more saturated fat than other creams. 🙂

          Reply

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