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Easy Veggie Stew Recipe | Vegan Pea Soup Recipe

Easy Veggie Stew Recipe | Vegan Pea Soup Recipe
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★★★★★

4.8 from 11 reviews

This Easy Veggie Stew is a comforting, vegan pea soup packed with wholesome vegetables, aromatic herbs, and a creamy texture. It’s perfect for a hearty meal, combining tender carrots, potatoes, celery, peas, and a medley of fresh and dried herbs, all simmered in low-sodium vegetable broth with a touch of dairy-free cream. The addition of white wine adds depth, making it a flavorful, nourishing dish suitable for vegans and vegetarians alike.

Ingredients

Scale

Vegetables and Aromatics

  • 1 tbsp oil
  • 1 medium white onion, diced
  • 3 medium carrots (about 200 g), diced
  • 5 small potatoes (about 500 g), chopped
  • 1 medium stalk celery with greens (about 70 g), finely sliced
  • 3 garlic cloves, minced

Herbs and Spices

  • ½ to 1 tbsp fresh thyme or 1 tsp dried thyme
  • ½ to 1 tbsp fresh rosemary or 1 tsp dried rosemary
  • ½ to 1 tbsp fresh oregano or 1 tsp dried oregano
  • 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

Liquids and Thickener

  • 3 cups (720 ml) low-sodium vegetable broth or water
  • 2 ⅓ cup (350 g) frozen peas
  • 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 additional vegetable broth

Instructions

  1. Sauté Vegetables: Heat oil over medium heat in a pan and add the diced onion. Sauté for about 2-4 minutes, stirring frequently until the onion becomes translucent and fragrant.
  2. Add Vegetables and Herbs: Add the diced carrots, chopped potatoes, sliced celery, minced garlic, and all herbs and spices to the pan. Sauté together for an additional one minute to combine flavors.
  3. Simmer Broth: Pour in the low-sodium vegetable broth or water, then bring the mixture to a boil over high heat. Reduce heat to low-medium and cook for about 5 minutes.
  4. Add Peas and Continue Cooking: Add the frozen peas to the stew and simmer for another 15 minutes, or until the vegetables and peas are tender, stirring occasionally to prevent sticking.
  5. Prepare Thickening Mixture: In a small bowl, whisk together the cornstarch or arrowroot flour with the dairy-free heavy cream or canned coconut milk until smooth and no lumps remain.
  6. Add Cream and Wine: Slowly pour the cream mixture into the stew along with the white wine (or use additional vegetable broth or plant-based milk for a creamier soup). Let it simmer gently for 3-4 minutes to thicken.
  7. Adjust Seasoning and Blend: Taste the stew and adjust seasonings as needed with more salt, pepper, or spices. Optionally, use an immersion blender to blend half of the soup for a creamier texture.
  8. Serve and Store: Garnish with fresh herbs if desired, then serve hot. Store leftovers covered in the refrigerator for up to 3 days or freeze for longer storage.

Notes

  • Fresh herbs can be substituted with dried herbs at one-third the quantity.
  • For a richer flavor, use white wine; alternatively, more vegetable broth or plant-based milk can be used for a creamier consistency.
  • Frozen peas add sweetness and texture but can be replaced with fresh peas if available.
  • The stew can be partially blended for creaminess while retaining some chunky vegetables.
  • Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
  • Adjust red pepper flakes according to heat tolerance.

Nutrition

Keywords: vegan stew, veggie stew, pea soup, dairy-free soup, easy vegan recipe, plant-based stew, healthy soup, vegetable stew, creamy vegan soup

Find it online: https://leofoster.com/easy-veggie-stew-recipe-vegan-pea-soup-recipe/