Vegan Vegetable Soup

Ingrediente

1 tbsp oil

1 medium-sized diced white onion

200g diced carrots

500g Diced potatoes

70 g Celery with the green finely chopped

3 Garlic cloves finely chopped

½ to 1 tbsp fresh thyme or 1 tsp dried (see notes)

½ to 1 tbsp fresh rosemary

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 powder

¼ tsp red chili flakes or less

720 ml Vegetable broth or water

350g frozen peas (see notes)

120 g plant-based cream or canned coconut milk

2 tbsp Corn starch or arrowroot flour

120 ml White wine or more vegetable stock (see instructions)

Instrucțiuni

Heat oil in a large pot over medium heat and add the onion. Sauté for about 2-4 minutes, stirring frequently.

Add carrots, potatoes, celery, garlic, and all herbs and spices. Sauté for another minute, then add the vegetable stock.

Bring to a boil over high heat. Simmer for 5 minutes over low-medium heat, then add the frozen peas and simmer for another 15 minutes, or until the vegetables and peas are tender, stirring occasionally.

In a small bowl, whisk together cornstarch with plant-based cream or canned coconut milk.

Pour the milk into the stew, add white wine (or use more stock or plant milk instead) and simmer for another 3-4 minutes.

Taste and adjust seasoning if necessary. Add more salt, pepper, or spices to taste. You can purée half of the soup with an immersion blender to make it creamier.

Garnish with fresh herbs (optional) and enjoy! Store leftover soup, covered, in the refrigerator for up to 3 days. The stew can also be frozen!

Note

https://elavegan.com/de/vegane-gemuesesuppe/#recipe