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.
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. 😀
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!
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.
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.
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
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! ????
Do you love vegan stew recipes? Then make sure to also check out my other delicious stews and soups:
- Vegan Lasagna Soup
- Creamy Pasta Soup
- Vegan White Bean Soup
- The Best Lentil Soup
- Vegan Tortilla Soup
- Vegan Corn Chowder
- Thai Coconut Curry Soup
- Carrot Ginger Soup
- Creamy Roasted Cauliflower Soup
- Vegan Gumbo
- Vegan Shakshuka
- Hearty Vegan Goulash
Veggie Stew
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) low-sodium 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 over low-medium heat, then add the frozen peas and cook for 15 more minutes, or until the veggies and peas are softened, stirring occasionally.
- 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
Video Of The Recipe
- 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 4-5. Nutrition facts are for one serving.
Nutrition information is an estimate and has been calculated automatically
Misha Hubacek
There’s lots of comments saying this, but this is really good! Might be my favorite soup recipe! I left out the nutmeg, white wine and celery because I didn’t have it on hand.
Ela
Happy you loved it, Misha! 🙂
Jenna
Do you think if i added chopped buttetnut squash, it would taste good?
Ela
Yes, I think it would. 🙂
Jeannine
Hi Ela, I’ve recently switch to plant-based eating and this recipe was fabulously easy, and totally delicious!
Added mushrooms, didn’t want them to spoil, was hoping they wouldn’t override the other ingredients, the didn’t thankfully.
Looking forward to trying out more of your recipes!
Thanks and take care – Jeannine
Ela
Sounds so yummy with mushrooms! I am glad you liked the recipe, Jeannine. 🙂
Stay safe!
Alexandra
I just finished making this recipe. It’s soooo good and super easy to make 🙂
Ela
I am glad you enjoyed the stew, Alexandra! 🙂
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!
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. 🙂
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!
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.
Ela
Sounds amazing with the addition of curry powder, and I am glad you enjoy the dish. Thanks for your kind feedback. 🙂
Ellie Waide
I have made this soup twice in the last couple of weeks and it is an absolute hit with the whole family. Absolutely brilliant recipe.
Ela
Awesome! I am glad you love the recipe, Ellie. 🙂
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!!
Ela
Sounds so amazing, Sherry! Thanks for sharing. 🙂
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!
Ela
Garlic bread sounds amazing, Sherry! I am so glad you and your husband enjoyed the recipe. 🙂
Lana
Love this stew! The flavour is amazing.
Ela
Good to hear you loved the recipe, Lana! 🙂
Sommer
BEST SOUP EVER!!
Ela
So glad you enjoyed the soup! 🙂
Melodie
Made mine with sweet potatoes and it was great! Definitely adding this to my favorites list.
Ela
I love the fact that you added sweet potatoes! Thanks for your feedback, Melodie. 🙂
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 🙂
Ela
It’s great that you liked the recipe, Meg. 🙂
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.
Ela
Aww, that’s awesome, Amanda! I am so glad your mom enjoyed the stew! Thanks so much for your awesome Feedback. 🙂
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!!
Ela
Wonderful! So happy you loved it, Nancy. 🙂
Alicia
Had this recipe saved on my insta since a long time and tonight we finally made it and it was OH SO GOOD! Thanks! All your recipes are gold
Ela
Awesome! I am so glad you liked it, Alicia. 🙂
Ebony Relaford
WOW! This recipe is so amazing. It’s so flavorful and filling! Thank you so much for this awesome recipe!!
Ela
You are very welcome, Ebony! I am happy you liked it. 🙂
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.
Ela
Hi Jen, it could be the peas (did you use canned ones?) or the wine. 🙂
I am so glad you liked it!
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
Ela
You are very welcome, Nelly! I am glad it turned out delicious. 🙂
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.
Ela
Sounds awesome, I am glad you liked it. Thanks for your feedback. 🙂
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 🙂
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. 🙂
lisa
Hello I just made this soup and it is so delicious!!! Thank you for sharing!!!
Ela
I am glad you liked it Lisa! 🙂