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.
1/2cup(120ml)white wineor 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 Facts
Vegan Soup Recipes: Veggie Stew
Amount per Serving
Calories
294
% Daily Value*
Fat
6
g
9
%
Saturated Fat
1
g
5
%
Sodium
755
mg
31
%
Potassium
924
mg
26
%
Carbohydrates
48
g
16
%
Fiber
11
g
44
%
Sugar
13
g
14
%
Protein
10
g
20
%
Vitamin A
7088
IU
142
%
Vitamin C
69
mg
84
%
Calcium
70
mg
7
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.