Go Back
+ servings
veggie stew in a large pot with a laddle
Print

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.
Course Side Dish, Soup
Cuisine Mediterranean
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4

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

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. Nutrition facts are for one serving.
Nutrition Facts
Easy Veggie Stew
Amount per Serving
Calories
360
% Daily Value*
Fat
 
9
g
14
%
Carbohydrates
 
55
g
18
%
Fiber
 
12
g
48
%
Sugar
 
10
g
11
%
Protein
 
12
g
24
%
* Percent Daily Values are based on a 2000 calorie diet.