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
Video
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
- ½ to 1 tbsp fresh thyme or 1 tsp dried (see notes)
- ½ to 1 tbsp fresh rosemary or 1 tsp dried
- ½ to 1 tbsp fresh oregano or 1 tsp dried
- 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 or less if sensitive to heat
- 3 cups (720 ml) low-sodium vegetable broth or water
- 2 ⅓ cup (350 g) frozen peas (see notes)
- 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 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
„Simple and Delicious Vegan“ Cookbook by ElaVeganCLICK HERE to order!If you are using Pinterest, feel free to pin the following photo:
I am so glad I tried this, it’s so very good. I will be making this over and over I have also shared the recipe with friends and family. ????
Happy you liked it, Judy! 🙂
Does this freeze well?
Yes, it does. 🙂
I made this recipe for the first time today. I cooked in in the IP for 4 min w 5 min release. Then I added the milk (I used soy milk) and corn slurry and sauteed for few min. It was so delicious.
Sounds amazing, Estee! Thanks for sharing your Instant Pot cooking method. 🙂
I am shocked by how delicious this stew is! I’ll definitely be adding it to my dinner rotation. I added white beans to mine and my husband added ground turkey to his! It’s great for vegan/meat families because so much can be added to it.
This recipe is 12/10!
I am so glad you loved it, Tiffany! Thanks for your great feedback. 🙂
It’s a favorite in our house! Thank you!
You are very welcome, Danielle. 🙂
hi there! i’m so excited to try this recipe! i was wondering if you could substitute or even leave out the cream completely? thanks for sharing!
You can use plant-based milk, but it won’t taste as creamy and yummy then. 🙂
No, I do not like it. Still don’t know exactly which condiment overpowers everything.
I would never do it again, but it’s not that bad that I have to throw it out.
Sorry, you did not like it, Ania! I hope you’ll find a recipe that you enjoy. 🙂
The herbs were too overpowering first time round so I removed the herbs and only used oregano. That made a big difference and don’t use coconut milk and use almond or soy milk instead
I just made this and its delicious!!! Its so flavorful and hearty. I’m so glad I found your website and I can’t wait to make more of you’re recipes!
That’s awesome, Sandy! Thanks for your kind feedback. 🙂
So hearty and delicious! Wish I’d made MORE!
So happy you loved it, Loretta. 🙂
As a meat eater trying to eat more plant based, this recipe is a 10/10. I made it last night for my family and it was a hit! Will definitely be making it again and sharing the recipe.
Happy you enjoyed it, Jocelyn. 🙂
Hi there! I’m going to try this recipe over the weekend, and I wonder if I can substitute the cornstarch/arrowroot with tapioca instead? 🙂
That should be fine, Amy. 🙂
I don’t always leave comments, but on recipes that are AMAZING, I do! This veggie stew is super simple, has a wonderful flavor, and has quickly become a go-to meal because of it!
Aww, thanks for taking the time to review the recipe, Trista. I am glad you loved it. 🙂
I was so excited to share my idea to use this delicious recipe as a filling for vegetable pot pie but I see it wasn’t so original after all. (Womp, womp). The first time I made it, I followed your recipe (using Sauvignon Blanc and Silk Dairy- Free half-and-half).. It was delicious. The second time I made it, I decided to experiment with “my” pot pie idea and made a small one. It was perfect. I will be making this often. Also looking forward to trying it with cornbread croutons.
Sounds amazing, Angela! I am so glad you enjoyed it. Thanks for your feedback! 🙂
Amazing! I used coconut cream to make it extra thick, great flavors. I read someone added rice to bulk it up, I shall do that too, thank you for the amazing recipes 🙂
You are very welcome, Sarah! So happy you enjoyed the stew. 🙂
I cannot wait to make this! Looks hearty and healthy. Thank you for sharing!
You are very welcome! 🙂
Great recipe! I followed it exactly as written, which tasted great, and then I threw in 3 cups of cooked rice to make it extra hardy. I used the knorr veggie bullion cubes to make the stock which added a really great base flavour and saltiness that made the stew taste similar to the filling in a chicken pot pie. It will be apart of my regular meal rotation from now on! Thank you so much for sharing!
I should mention that I didn’t add the white wine, but used extra veggie stock.. As well as used full fat coconut milk as the plant based cream. So good!
Thanks so much for your amazing feedback! 🙂
This is the first stew I’ve ever made and it did not disappoint! Reminds me of the stews my mom used to make while I was growing up in Romania. I didn’t add the wine/extra vegetable stock to have it extra thick.
Thanks for the recipe!!
That’s awesome, Corina, great memories. I am happy you liked it. 🙂
I’ve made this delicious stew twice in one week!!! Bursting with flavor!!!! One of my new fav recipes ! Thank you so much! Xo
My pleasure, Misty! I am glad you enjoyed it. Thanks for your feedback! 🙂
Wow so delicious! There was such great flavor and I loved the thickness of it. I left out the flour and heavy cream and just blended maybe a quarter of it and it was to die for. Super filling and with low calories. What a win win recipe!
So glad you loved it, Natalia! 🙂
One of the best soups we have had. Thank you for this recipe. We did not have peas, so we used Lima beans and it was still amazing.
So glad you liked it, Cassie! 🙂
This is a very good, practical recipe I can adjust in different ways depending on what I have in the kitchen. I go back to it gladly. Thank u.
My pleasure, Bea! I am glad it turned out great! Thanks for your feedback! 🙂
I see this recipe makes four servings. How much is a serving? A cup? Two?
Hi Lisa, I would say between 1 1/2 and 2 cups. 🙂