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 see only now that this recipe is from you! I found it somewhere in the internet 2 years ago, and it became an instant favourite! The spices and herbs are just excellent in this dish, making a simple recipe to a real comfort food. I normally cook it as a soup, but I will try it a bit thicker like a stew, too. Thank you, Ela! (Oh btw I just bought your cookbook, which is a real treat, too!)
Aww that makes me so happy to hear! I love that this recipe has been with you for so long and became a favorite even before you knew it was mine. So sweet!
And thank you so much for getting my cookbook — that truly means a lot. Enjoy cooking through it! 💛
Easy peasy all I added was a bit of curry paste, if there’s coconut milk or cream it a no brainer. Like others after I’d made it once I tripled the recipe and also froze in 2 cup portions.
Delicious meal! Son’s vegetarian and we all love this stew. I’ve made it many times.
So happy to hear that your whole family enjoys it – especially that it’s a hit with your son too! Thanks for making it again and again! 😊
I made this without the coconut milk (my husband hates coconut) or starch, and left it soupy. It’s delicious!! Definitely going into the rotation for my family to eat for years and years, since I’m always on the lookout for good vegan recipes! 😛 Very happy with this one.
Hi Jen, I’m so glad to hear you and your family loved it – even with the tweaks! 😊 Thanks so much for the lovely feedback, and I’m honored it’s earned a spot in your regular rotation! 💚
A great soup to end a busy week! Relaxing, soup, and family!! The blend if all the ingredients are spot on!
That sounds absolutely lovely! So glad you enjoyed the soup, there’s really nothing better than winding down with a cozy bowl and good company. Thanks so much for the kind words! 💛
Thank you so much for sharing this great and delicious recipe 💗
You’re very welcome, Charlotte! 💗 I’m so happy you enjoyed it! 😊
I love this recipe! I have used it so many times that I know it by heart. I improvised by adding corn at the end.. I feed it to my meat, eating friends, and they absolutely love it as well.
That’s amazing, Vicky! 🤩 Love that you’ve made it your own with corn! So glad even your meat-eating friends enjoy it. Thanks for sharing! ❤️
This is so so good, I double or triple & freeze ahead in 2 cup portions. It is a meal in a bowl & tics all the boxes. Thank you for sharing this recipe!
I’m so happy you loved it! Doubling or tripling and freezing is such a great idea—makes meal prep so much easier! Thanks for the sweet feedback! 😊
I eat this with sour cream and fresh dill and sometimes add hot smoked salmon
I made this last night and I went back for a second helping. It is sooo delicious!
I varied the recipe slightly – I didn’t have peas so I used beans and I added a bit of zucchini that I had left over. I also used a whole can of coconut milk and cut back a bit on the vegetable broth.
My favourite recipe of all time and I can’t wait to eat it again.
Hi Gail, I am so glad the stew came out great. Thanks for your amazing feedback. 🙂
One of the best soup/stews I have ever had. We are plant based so it works for us. My husband says it’s beef stew with the beef. It’s his favourite meal.
I am so glad you like it. 🙂
Delicious. My family loves this recipe. It’s a regular meal for us. Thank you!
I made this stew for my vegetarian son when he visited, I love it so much I make it for my husband and I .
Sounds great! Thanks a lot for your feedback, Susan! 🙂
Super Yummy! Thanks for this recipe!
You are very welcome! 🙂
What a delicious recipe. I added a tin of black beans to bulk it up but other than that stuck to the recipe and it is so so tasty. This is most definitely going to be a regular from now on. Thank you Ela 😊
You are very welcome, Alison. 🙂
This is one of my favorite recipes!!
I drain the juice from canned beans and vegetables into a jar and freeze it to use as soup broth. Also use an emersion blender for a few seconds for more creaminess!
Made it today!!
So glad it’s one of your favorites. 🙂
The soup turned out really tasty, thank you Ela!
You are very welcome, Sylwia. 🙂
I have not made the stew yet but would love to try it. . I was wondering about the salt contrnt. It seems a bit high. if it is the veggie broth, I use sodium free broth. I would be interested to know before making it. Thank you!
Hi Karen, my veggie broth wasn’t very salty, so I used 1 1/2 tsp of salt. You can of course use less and it will have less sodium. 🙂
I love this soup! It’s become a regular favourite in my home. Thanks for such a delicious, inexpensive, easy and nutritious recipe.
So glad you like it, Anna! Thanks for your feedback. 🙂
Delicious, we added cayenne pepper for an extra kick but terrific either way
Happy to hear. 🙂